Grilled Spinach Feta Burgers Recipes

SPINACH AND FETA TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SPINACH FETA TURKEY BURGERS

Steps:

• Pour the teaspoon of olive oil in a heavy skillet with a tight fitting lid over high heat. When it is shimmery and hot add the roasted garlic to the pan and stir for about 10 seconds or until it's fragrant. Add the spinach all at once and flip it a couple of times with tongs. Turn the heat off, add the lid and let sit for 2 minutes. Remove the lid, flip a couple more times, add the lid and leave for 1 more minute. Use the tongs to gently transfer the spinach and garlic to a colander on a plate. Let it rest until room-temperature. Either chill in a tightly covered container in the refrigerator for up to 3 days or proceed to the next step.
• Roughly chop the wilted spinach and garlic so you can more easily mix it through the ground turkey. Add it to a mixing bowl with the turkey, feta, salt, and pepper. Gently but thoroughly mix everything together until all of the ingredients are evenly distributed. Form into 4 to 6 burger patties that are at least 3/4 of an inch thick. Place the formed patties onto a parchment lined cookie sheet and let it rest in the freezer while you preheat your grill.
• Preheat your grill to medium-high. Soak a wadded paper towel generously with olive oil and use tongs to rub it over the clean grill grates, heavily oiling them. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open. After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate.
• Brush each of the insides of the buns with olive oil and toast them directly on the grill just until they have grill marks. Use tongs or a spatula to transfer the buns to a clean plate or baking sheet.
• Serve each burger on a bun topped as desired.

GRILLED SPINACH FETA BURGERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Steps:

• Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.

GREEK CHICKEN BURGERS WITH SPINACH AND FETA

Steps:

• Mix all ingredients for the patties together in a large bowl.
• Form into 4 or 5 patties.
• To air fry: brush the basket with 1 teaspoon oil, then air fry patties for 4 - 5 minutes per side at 390°F. or until internal temperature reaches 165°F. when measured with an instant-read meat thermometer.
• To Grill: on a well-oiled grill, cook over medium heat with lid open for 5 minutes on one side, then flip and grill for 3 - 4 minutes more or until internal temperature reaches 165°F. when measured with an instant-read meat thermometer.
• To pan fry: Heat skillet, add 1 teaspoon of oil and cook over medium heat for 5 minutes on one side, then flip and grill for 3 - 4 minutes more or until internal temperature reaches 165°F. when measured with an instant-read meat thermometer.
• Serve with Lemon Garlic Feta Spread, sliced tomato, pickled red onions or pickled shallots, and lettuce leaves.