This recipe came from Rachel Ray and just has a few modifications, because I love feta and garlic and needed to up that. I also feel like you can't eat this burger without red pepper mayo – the combo is just too good!
Since I watch my carbs, I like to eat this over a salad, with Mikey's English muffins as a bun, wrapped in Julian Bakery Paleo wraps, or in a blanched collard green leaf (thank you Bareburger for teaching us this trick!).
I leave the ground meat choice up to you. Lean chicken and turkey can get a little dry so you can always drizzle a little extra oil over your meat mixture to prevent that rubbery texture. My personal favorite is ground pork, but beef and lamb are great too!
This recipe uses 1/2 of meat to make 2-3 patties. You'll probably have leftover red pepper mayo but trust me- this is a GREAT thing.
For the Burgers:
1/2 tablespoon avocado oil
1/2 tablespoon butter
3 garlic cloves, crushed
1⁄4 cup red onion, chopped
1 teaspoon dried oregano
1 teaspoon steak, burger or chicken seasoning blend (Trader Joe’s 21 Season Salute is great or just Italian seasoning works too)
2 cups fresh raw spinach (or ½ cup thawed and drained frozen spinach)
1⁄3 cup feta, crumbled (I love using French Sheep Milk Feta)
1 tablespoon avocado oil (to fry burgers)
½ pound ground meat (pork, turkey, chicken, lamb, or beef)
For the Red Pepper Mayo
1/2 cup avocado oil mayo (avoid canola and vegetable oils)
1/2 cup drained jarred roasted red peppers, roughly chopped
1 clove of garlic
1/8 teaspoon sweet paprika
1/8 teaspoon chili powder
salt to taste (may not need it!)
First make the spanakopita filling:
Heat a large nonstick skillet over medium heat.
Add avo oil and butter, adding garlic and chopped red onion once butter melts and cooking for 2-3 minutes until softened but not browned. Add the spinach, cooking until it has wilted down if fresh, or for about 1-2 minutes if using frozen.
Remove from heat and place spinach mixture in a bowl, adding in spices and feta crumbles, mixing well. Allow this mixture to cool (you can always make a batch of this in advance and assemble the burgers later). Make your Red Pepper Mayo in the meantime!
Red Pepper Mayo:
Place all the ingredients in a food processor or single serving blender, and blend until smooth. Taste and add salt as needed.
Build the burgers:
Drain any water that may have collected in the bowl, then combine the spinach mixture with your ground meat. Form 2-3 patties (depending on size preference).
Heat your nonstick skillet over medium/medium-high and add remaining 1 tablespoon avocado oil. Cook patties for about 5-6 minutes on each side, until cooked through. Eat on your favorite wrap or bun, topped with red pepper mayo (don't be stingy). Other toppings to try: cucumber slices, tomato, red onion. Enjoy!