Spanikopita burgers
I'm always looking for a new way to make turkey burgers, and these were pretty good. I had intended to put them on the grill, but the thunderstorms (stupid weather!) made that impossible and I cooked them on our Foreman grill instead.
(Also, and unrelated -- if you live in this area and you haven't been to the Penzey's yet, go. Go right now. Trust me.)
adapted from 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 (I used the no-salt kind)
1/3 seedless cucumber, thinly sliced lengthwise
2 plum tomatoes, thinly sliced lengthwise
salt and freshly ground black pepper
4 crusty rolls, split (This makes 6 burgers for us)
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. Make patties, cook for 6 minutes on each side, or until cooked through.
Season the cucumbers and tomatoes with salt and pepper.
The recipe calls for an olive/red pepper paste to spread on the bread, but we used just mayo and the cooked onion slices. (I didn't have any cucumbers in the house) I think this would be really good with a yogurt/cucumber sauce, which is what I'll do next time.
(Also, and unrelated -- if you live in this area and you haven't been to the Penzey's yet, go. Go right now. Trust me.)
adapted from 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 (I used the no-salt kind)
1/3 seedless cucumber, thinly sliced lengthwise
2 plum tomatoes, thinly sliced lengthwise
salt and freshly ground black pepper
4 crusty rolls, split (This makes 6 burgers for us)
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. Make patties, cook for 6 minutes on each side, or until cooked through.
Season the cucumbers and tomatoes with salt and pepper.
The recipe calls for an olive/red pepper paste to spread on the bread, but we used just mayo and the cooked onion slices. (I didn't have any cucumbers in the house) I think this would be really good with a yogurt/cucumber sauce, which is what I'll do next time.
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