Turkey burgers have their fans, but we prefer burgers of ground beef, spinach and feta. We serve them on toasted buns with lettuce, tomato and tzatziki.
—SUSAN STETZEL GAINESVILLE, NY
PREP: 25 MIN. • GRILL: 15 MIN. • MAKES: 8 SERVINGS
1 tablespoon olive oil
2 shallots, chopped
2 1/2 cups fresh baby spinach, coarsely chopped
3 garlic cloves, minced
2/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
8 whole wheat hamburger buns, split
Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices
1. In a large skillet, heat the oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until the spinach is wilted. Transfer to a large bowl; cool slightly.
2. Stir feta cheese and seasonings into spinach mixture. Add beef; mix lightly but thoroughly. Shape the mixture into eight 1/2-in.-thick patties.
3. Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with the toppings if desired.
To freeze: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Per 1 burger without toppings: 343 cal., 15g fat (5g sat. fat), 76mg chol., 636mg sod., 25g carb. (4g sugars, 4g fiber), 28g pro.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 1/2 starch.