Vegetable or chicken stock
2 cloves garlic, chopped
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
1 teaspoons dried oregano
1/4 pound feta crumbles - I used fat free. Either use fat free or low fat
1 pound ground chicken or ground turkey breast
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
Whole wheat rolls of some sort
1 cup arugula, coarsely chopped or shredded - spinach would work or any lettucey stuff
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives
Hot pepper rings or pepperoncini, optional I found a marvelous red pepper and eggplant spread at Trader Joe's so I used that instead
Saute onion and garlic in a pan with a little stock to prevent sticking. Add more as needed. Saute ~5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning . Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula. Slather roll tops with red pepper and olive paste.
This made absolutely HUGE burgers so you could easily get 6 out of this, but I made four and let the meat /veggie mixture hang over the side of the bun