• Gabby

Spanakopita Burgers with Red Pepper Mayo

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:

  1. Heat a large nonstick skillet over medium heat.

  2. 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.

  3. 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:

  1. 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:

  1. 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).

  2. 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!

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