Greek-style Burgers With Feta Aioli (8 Ww Pts)

Submitted by Bri22

"YUP..another Cooking Light recipe this is very good its stuffed with roasted bell peppers and spinach and topped with a low fat version of the garlicky French mayonnaise aioli, made yummier by adding feta cheese"

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 5

ingredients

• aioli

• 1⁄2 cup crumbled feta cheese (2 ounces)
• 2 tablespoons light mayonnaise
• 2 tablespoons plain fat-free yogurt
• 1⁄4 teaspoon coarsley ground black pepper

• burgers

• 5 slices red onions, 1/2 inch thick
• cooking spray
• 1 lb lean ground beef
• 3⁄4 cup fresh breadcrumb
• 1⁄3 cup chopped bottled roasted red pepper
• 1⁄4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon coarsley ground black pepper
• 1 (10 ounce) package frozen spinach, thawed,drained,and squeezed dry
• 1 large egg, lightly beaten
• 2 cloves garlic, crushed
• 5 sourdough rolls (1 1/2 oz.)

directions

1. to prepare aioli, combine first 5 ingredientsina food processor, pulse 1 minute or until smooth, cover and chill prepare grill or broiler to prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray and cook 2 minutes each side.
2. set aside.
3. combine the beef and the next 9 ingredients (beef through crushed garlic) ina large bowl.
4. divide the beef mix into 5 equal portions, shaping each portion into a 1/2-inch-thick patty.
5. place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minuteson each side or until burgers are done.
6. spread 1 1/2 Tbsps aioli over top half of each bun.
7. place patties on bottom half of each bun.

Reviews

[Meredith C-ville]

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.

 

[Charmie777]

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.

 

[adopt a greyhound]

Outstanding! Especially loved the Aioli. Served sourdough slices with garlic butter and Recipe #93401.

 

[Chef Boy-r-Div]

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.

 

[MamaJ]

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.