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These were a nice alternative to the standard burger. I actually did not bother with the aioli and just put feta on the burgers after flipping them. I thought about actually putting a slice of feta in the middle of the burgers, and I may try that in the future. I omitted the red onions because they are too strong and tenacious for my taste buds. In the burgers I ended up with a 16-oz bag of spinach, but I did not have the parsley, and I REALLY squeezed it dry, so I only used about ? cup of breadcrumbs. I also used powdered garlic rather than fresh for convenience and also because it makes for a more uniform distribution of the garlic. I was a bit concerned about whether they would stay together on the grill, but they were absolutely fine. It%u2019s a bit difficult to get the cooking time right with grilling because the spinach makes them very different from a regular burger, but we did fine with these. We have some extras in the freezer now, and I will look forward to having them again sometime soon.
We really loved these! They are so rich! I love that they are full of "hidden" vegetables. I didn't puree the aioli, but left it chunky. Added a little lemon juice to the aioli.
Outstanding! Especially loved the Aioli. Served sourdough slices with garlic butter and Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta.
THese were okay. The burgers came out a bit dry to me. Also, I was overwhelmed by the spinach & I didn't even add as much as the recipe called for.
Yum, yum, yum. My DH and I both loved this. I used eggbeaters instead of a whole egg and whole wheat pita instead of sourdough to save a few more calories. This tasted like a full fat burger at a good quality restaurant. I could eat the aoli with a spoon it was so good. I am trying to think of other ways to use it. Thanks for posting Bri22! This is a winner.
Great tasting burgers! I might try this with low fat turkey for even fewer points.