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Greek Burgers with Spinach, Feta, and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Description

These Greek Burgers offer a flavorful twist on the classic beef burger by incorporating fresh baby spinach, crumbled feta cheese, and sun-dried tomatoes into the patties. Served on toasted buns with fresh toppings and a cool tzatziki sauce, they provide a delicious Mediterranean-inspired meal perfect for casual lunches or dinners.

Ingredients

Burger Patties:

  • 1 pound ground beef
  • 5 ounces fresh baby spinach leaves, chopped
  • 2 ounces crumbled feta cheese
  • 1/3 cup chopped sun-dried tomatoes
  • 1 large egg
  • 1/2 teaspoon table salt

Buns & Toppings:

  • Sandwich buns
  • Fresh baby spinach leaves
  • Sliced tomato
  • Sliced shallot
  • Tzatziki sauce

Instructions

  1. Make Burger Patties: In a large bowl, thoroughly combine the ground beef, chopped fresh baby spinach, crumbled feta cheese, chopped sun-dried tomatoes, egg, and salt. Mix well to ensure even distribution of ingredients. Form the mixture into 4 equal-sized patties. Place the patties in the refrigerator for at least 1 hour to firm up, which helps them hold together during cooking.
  2. Toast Buns: Heat a pan over medium heat or preheat a grill. Lightly drizzle cooking oil on the inside faces of the sandwich buns. Place the buns face down on the heated pan or grill and cook for a few minutes until they are lightly toasted and golden brown. Remove and transfer to a serving plate to keep warm.
  3. Cook Burger Patties: Increase the heat to medium-high (or keep medium to reduce smoke if preferred). Drizzle some cooking oil in the pan. Cook the patties in batches to avoid overcrowding. Cook each patty until charred on both sides and the internal temperature reaches 160°F (71°C), flipping occasionally to ensure even cooking. Add more oil as needed if the pan becomes dry.
  4. Serve: Assemble the burgers by placing each cooked patty on a toasted bun. Top with fresh baby spinach leaves, sliced tomato, sliced shallot, and a generous spoonful of tzatziki sauce. Serve immediately while hot for best flavor and texture.

Notes

  • Note 1: Ground beef with around 15-20% fat content works well to keep the burgers juicy.
  • Note 2: Use sun-dried tomatoes packed in oil for best flavor; chop finely before mixing.
  • Note 3: Customize toppings according to taste, additional options like cucumber slices or olives can be added.
  • Note 4: Choose sturdy sandwich buns such as brioche or ciabatta for better structure and flavor.
  • Note 5: Tzatziki sauce can be store-bought or homemade; it adds a cool, tangy contrast to the savory burger.

Find it online: https://emilysplate.com/greek-burgers-with-spinach-feta-and-sun-dried-tomatoes-recipe/