- 1 tablespoon olive oil
- 2 shallots, chopped
- 2-1/2 cups fresh baby spinach, coarsely chopped
- 3 garlic cloves, minced
- 2/3 cup crumbled feta cheese
- 3/4 teaspoon Greek seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- 8 whole wheat hamburger buns, split
- Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices
- In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until spinach is wilted. Transfer to a large bowl; cool slightly.
- Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings if desired.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Spinach Feta Burgers
"This recipe is very good, and easy to make. My husband, not a fan of spinach, even liked it! I omitted the salt, but the Greek seasoning was perfect. We'll be making this again very soon."
"Just tried these for the first time and I think I will never make another kind of burger again! Prepared the paddies in the early afternoon and kept them in the refrigerator until BBQ time so I could enjoy the day with the family. Not a burger was left ... everyone raved about them. One word - delicious!!!"
"I almost passed by this recipe for 8 until I saw the "freezer option." I did make only half the recipe, freezing two for another day. The two that I cooked just for myself were outstanding, and I feel sure the frozen ones will be also. I don't have a grill , so I cooked them under the broiler in the oven. Ta-DAH! Success! I don't think I will make anther burger without adding spinach and feta!"
"Baby spinach was not available the day I went shopping for the ingredients for this dish so I used baby kale. I personally think spinach would be the better ingredient because the baby kale was a bit chewy. That being said, the "mixture" is absolutely delicious. Because of the salty feta, I omitted the salt listed. I had pre-formed 93% burgers and didn't want to mush them up to mix in the feta mixture so I served it warm on top of the finished burger. I also skipped the rolls and served them with Crispy Smashed Herbed Potatoes. dinner was great!!! When I purchase loose burger meat, I would definitely mix in the filling. I could see making meatballs and even a meatloaf with this recipe. A KEEPER!!!"