It's got a slight Greek flair to it, so I usually pair it with a quick salad and Sweet Potatoes, easily made while the burgers sit on the (Foreman) grill.
This is another great one to freeze too, so I always make a double or triple batch to keep a few servings on hand in the freezer for a really quick dinner.
- 1/4 cup Olive Oil
- 1 teaspoon Oregano
- 1 teaspoon Dill Weed
- 1 Clove Garlic, minced
- 1 cup Herb-Seasoned Stuffing Mix
- 2 Eggs, beaten
- 2oz Feta Cheese
- 10oz Frozen Chopped Spinach, thawed and drained
- 4 Hamburger Buns
- In a medium bowl, combine oil, garlic, oregano, dill weed and 1/4 teaspoon pepper. Stir in stuffing mix to coat thoroughly. Stir in eggs, spinach and 1/2 cup Feta cheese; Mix well. Shape mixture into 4 half-inch thick patties.
- Heat griddle or large skillet over medium heat (we use a George Foreman grill). Add patties as they fit. Cook for 3-4 minutes per side or until browned and heated through. Serve in buns with toppings: feta, plain Greek yogurt, tomatoes, Tatziki Sauce, sliced roasted Red Peppers, Red Onion, etc.