While doing the health challenge with my mom, one of my assignments was to find at least 10 recipes that used dark-leafy green vegetables. One of the things I found was the idea for Spanakopita style burgers. If you don’t know what Spanakopitas are, that’s ok, I didn’t either. When I looked them up, I saw that they are a Greek appetizer made primarily with spinach, ricotta and phyllo dough. Putting these ingredients in burger form sounded pretty yummy, so I gave it a try. I am, after all, still trying to eat better. It’s slow progress, but happening slowly but surely.
I was afraid that the burgers would end up being dry, with no typical American condiments on the bun (I mean, ketchup, mustard and relish just don’t sound like they would complement spinach and feta cheese). I was pleasantly surprised by how juicy the burgers were and by the fact that nothing was needed on the bun, besides a little olive oil and garlic. Awesome!
1 1/2 pounds ground chicken (or turkey)
4 oz (1 container) feta cheese, crumbled
1/4 cup purple onions, diced
2 tsp oregano
1 TBS garlic powder
2 cups spinach, cut in strips
2 TBS olive oil, divided
2 TBS olive oil
2 TBS garlic powder
6 hamburger buns
2 slicing tomatoes
Saute the onions and 1 TBS olive oil in a large frying pan over medium-high heat, until translucent. Put the onions in a mixing bowl and allow them to cool for a few minutes. Add the ground chicken, feta cheese, oregano, garlic powder, spinach, and remaining 1 TBS olive oil. Mix until well combined. Form into 6 balls, and flatten.
Preheat the same pan used for the onions, over medium-high heat. Place the patties in the heated pan, and allow to cook until golden brown on each side.
Brush olive oil on the inside of the hamburger buns and sprinkle with garlic powder. Toast the buns until they are lightly brown. Top with sliced tomatoes, spinach leaves and burger patties.
Adapted from Spark Recipes