Tired of the same ol' burger? I have the solution: spinach and feta burgers with garlic aioli.
Get ready for a mouthful of flavor.
At first, I was a little iffy with the idea of adding feta to a burger. However, the bold creaminess of the feta complemented the spinach and ground beef very well.
To the burgers, I like to add a thick slice of fresh tomato, a few baby spinach leaves, extra feta crumbles (of course!) and a garlic aioli. For buns, the fresher the better.
If you aren't familiar with an aioli, just think of a mayonnaise. The addition of the zesty garlic aioli gives a nice kick to these burgers. Overall, the burgers have a Greek or Mediterranean feel to them and are a great way to change up an ordinary burger. They are also very easy to make.
If you're not interested in going to the trouble of making the homemade aioli, you can just add 1 clove minced garlic, ½ teaspoon lemon juice and some freshly ground black pepper to 2 tablespoons full fat greek yogurt.
When flipping the spinach and feta burgers, take care to flip swiftly and smoothly because the feta and spinach make them a little bit easier to fall apart. But, trust me, you'll be eating the crumbles even if it breaks apart. 🙂
Spinach And Feta Burgers
Spinach and Feta Burgers with Garlic Aioli
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For the patties:
- 1 lb 90/10 ground beef
- 1 egg beaten
- 2 cloves garlic minced
- 4 oz crumbled feta
- 2 cups chopped fresh baby spinach
- 1 teaspoon sea salt
- 6 whole grain buns or sweet potato buns
- Optional toppings: sliced tomato, crumbled feta, baby spinach leaves
For the aioli:
- 1 ½ tablespoon garlic minced
- 1 egg at room temperature
- 1 ½ cups olive oil
- 1-1 ½ tablespoon fresh lemon juice to taste
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Either pre-heat a non-stick skillet over medium-high heat or set an outdoor grill to medium heat.
- Mix together the ground sirloin, egg, garlic, feta, spinach and seasonings in a large bowl until well combined.
- Form mixture into 6 patties.
- Cook on grill (or skillet) until no longer pink in the center, 10-15 minutes.
- In a blender or a food processor, puree garlic with egg. With the food processor or blender running, add the olive oil at a very slow, steady and thin stream. You should see the mixture start to emulsify. Add lemon juice to loosen mixture. Once the mixture has emulsified, add sea salt and pepper and combine for another 10 seconds. Taste for seasoning. Transfer to a bowl, cover and refrigerate.
- Again, if you'd like an easier method, just add 1 clove minced garlic, ¼ teaspoon lemon juice and some freshly ground black pepper to 2 tablespoons full fat greek yogurt.
Gary Jones
Really, really good. I add a couple of handfuls of fine breadcrumbs and cook in a george foreman grill for a lovely crispy outside coating!
Shannon
How long does the garlic aioli last if made from scratch? I just made it and it's a lot!
Laura
I've just tried these for the very first time and they were ABSOLUTELY perfect! My husband loved them! The alioli was amazing too, super tasty. Thank you so much for this recipe! Next time, I'll try the egg bread buns too!
Chelsea
I made these today for lunch and they were to die for! So juicy and the aioli was perfect, I plan on putting that sauce on everything! Also made a side of garlic cous-cous and the foods complimented each other well. Thank you for such an amazing recipe!
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