Lamb, Spinach, Feta Burgers

Delicious.I used fresh spinach,which I cooked with a little oil before adding it to the burgers. I browned burgers in the pan,then put them in the oven for 15 min,they came out very juicy.Thank you.

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I really liked these. I followed the recipe as written except I substituted asiago cheese for the parmesan because that is what I had on hand and I skipped the salt because I always do. I served this with a salad on the side. Unfortunately my boyfriend wasn't as crazy about them - he thought there was too much going on but that is likely because he believes burgers should only be beef. Thanks for posting a very interesting meal.

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Jan these are so good, moist and tender and packed with flavour. I made as is except I also added 2 eggs but mine were small and it needed that. My hubby is still raving saying how he usually finds burgers so bland and how much he loved them and the flavour from the mint that came through. I have to agree these are absolutely perfect and I can not wait to do these when I have guests over for a BBQ when the weather warms up here. I could go on and on but I will say to anyone reading this they are a must try. A fantastic post!!

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I didn't have spinach so I left that out and I didn't have feta, so I used stilton, which I wanted to use anyway, and it was a fine modification, IMO. I barbecued them and they were delicious. I wonder if the garlic should say "chopped" rather than "crushed" or "crushed and chopped", though.

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Jan, these were delicious. I made them exactly as posted, with one change. Having recently made the Zaar recipe Berthas Meatballs #32384, I followed what seemed to be one of the secrets to their success and used two eggs. I also made the mixture into 25 smaller patties and cooked them at a medium heat in the oven on trays covered in foil. They were moist and favoursome: the combination of flavours was fantastic. They were also delicious next day cold with baby spinach in a sandwich, for work. I shall be making these again. But next time I shall be doubling the quantity so that there are more to freeze. Thanks for a great recipe.

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