Thursday, August 11, 2005

Chicken or Turkey Spanakopita Burgers

Spanakopita Burgers

Source: Rachael Ray 365: No Repeats

1 tablespoon extra-virgin olive oil, plus some for drizzling
1 tablespoon unsalted butter
2 garlic cloves, chopped
1 red onion, half chopped, and half thinly sliced
1 10-ounce box frozen spinach, defrosted
1 teaspoon dried oregano, lightly crushed in the palm of your hand
1/4 pound feta crumbles
1 package (1 1/3 pounds) ground chicken or ground turkey breast
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (a palmful)
1/3 seedless cucumber, thinly sliced lengthwise
2 plum tomatoes, thinly sliced lengthwise
salt and freshly ground black pepper

2 roasted red peppers, drained
1/4 cup fresh flat-leaf parsley
1/4 cup pitted kalamata olives (10 to 12 olives)

4 crusty rolls, split (This makes more like 6 burgers if you're doing 4-5 ounce burgers.)
1 cup coarsely chopped or shredded arugula
Hot pepper rings or pepperoncini (optional)

Heat a large nonstick skillet over medium heat. To one side, add the 1 tablespoon of olive oil and the butter. When the butter melts, add the garlic and all the onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool. Return the pan to the heat. (I think she forgot a step here. I think you are supposed to keep the chopped onions and sliced onions separated in the pan. The chopped onions go into the burger mixture and the sliced onions are saved to put on top of the burger.)

Wring the defrosted spinach dry by twisting it in a clean kitchen towl over your sink. Separate the spinach as you add it to the bowl with the cooled onions and garlic, and season with the oregano. Add the feta crumbles, then the chicken or turkey, grill seasoning, and a drizzle of olive oil. Mix, score the meat into 4 equal sections, then form 4 patties, 1-inch thick. Raise the heat on the pan to medium high. Add the patties and cook for 6 minutes on each side.

Season the cucumbers and tomatoes with salt and pepper.

Place the topping ingredients (peppers, olives and parsley) in a food processor, season with salt and pepper, and process until a paste forms. Place the cooked burgers on the roll bottoms. Top with the sliced cucumbers, tomatoes, sauteed onions, shredded arugula, and hot peppers, if using. Slather the roll tops with the red pepper and olive paste and place atop the burgers. Serve with chips.

Rachael says 4 servings, but it's more like 6.

I talked about this recipe HERE.

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