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, 1/2 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
- 1 lb 90/10 ground beef
- 1 egg beaten
- 2 cloves garlic minced
- 4 oz crumbled feta
- 2 cups chopped fresh baby spinach
- 1 tsp sea salt
- 6 whole grain buns or sweet potato buns
- Optional toppings: sliced tomato, crumbled feta, baby spinach leaves
- 1 1/2 tbsp garlic minced
- 1 egg at room temperature
- 1 1/2 cups olive oil
- 1-1 1/2 tbsp fresh lemon juice to taste
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 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, 1/4 teaspoon lemon juice and some freshly ground black pepper to 2 tablespoons full fat greek yogurt.