Published: October 19, 2011
I woke up this morning craving spanakopita, but alas, had no phyllo. I did, however, have spinach, onion, garlic and feta. Ground beef, I decided, would accommodate these Greek flavors.
The process was easy (certainly much easier than working with fragile phyllo)—just a matter of mixing the ingredients with my hands and then forming patties to grill. The results? Slightly melted feta oozing out of tender and extremely flavorful burgers (which, thanks to the addition of olive oil, turned pleasantly crisp on the outside). Additionally, thanks to all the extra ingredients, these burgers are BIG and quite filling. I will be making these again soon, perhaps with the addition of chopped roasted red peppers.
1 lb lean ground beef $3.50
1/4 tsp salt pantry
several good grinds black pepper pantry
1 egg, lightly beaten $1.50 for 12
1 tbsp extra virgin olive oil, plus more for brushing the grill or grill pan pantry
2-3 cloves garlic, chopped pantry
1/4 medium onion, finely chopped $0.50 for a whole onion
1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
1 cup (packed) fresh spinach leaves (kale or chard will also work well), chopped $1 for a bunch
4 oz. feta cheese, crumbled $3
Total cost of ingredients: $10.50
Combine all ingredients in a mixing bowl and use hands to combine well. Form mixture into four patties and transfer to a clean plate.
Lightly brush a grill or grill pan with olive oil and heat over medium heat. Cook burgers to desired doneness (cut one open to check if it’s cooked enough for you) and serve immediately.
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