My best friend, Heather, made these burgers for us last weekend. They were absolutely fantastic! Do not be daunted by the number of ingredients - they are well worth it. I promise.
Yield: 4 Servings
1 Tb. extra-virgin olive oil, plus extra for drizzling
1 Tb. unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
1 (10 oz) box frozen spinach, thawed
2 tsp. dried oregano, lightly crushed in the palm
1 1/3 lb. ground turkey breast or ground chicken breast
1/4 lb. crumbled feta cheese
1 Tb. grill seasoning, such as Montreal Steak Seasoning by McCormick
1/4 seedless cucumber, thinly sliced, plus a 2-inch lenth of cucumber, peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced
1 c. coarsely chopped arugula
hot pepper rings or pepperoncini (optional)
juice of 1 lemon
salt and freshly ground pepper
4 crusty rolls, split
1 c. plain yogurt, preferrably Greek
2 whole roasted red peppers, drained
1/4 c. flat-leaf parsley
10 to 12 pitted Kalamata olives
- Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
- Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano. Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of extra-virgin olive oil. Mix it all together, then form the mixture into 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
- Combine the sliced cucumber and tomato with the
sliced red onion, arugula and hot pepper rings. Dress with half of the
lemon juice and extra-virgin olive oil to taste and season with salt and pepper; set aside.
- Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
- Place the roasted red peppers, parsley and
olives in the food processor, season with salt and pepper and process
to a paste.
- Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper-olive paste. Serve with chips of your choice.
From Every Day With Rachel Ray - October burger of the month