Greek Spinach Burgers

From Chow Bella

For the burgers:

1 lb ground beef

1 10-oz pkg frozen spinach, thawed, squeezed of excess water, and chopped

2 tbsp finely chopped onion

2 cloves garlic, minced

2 oz crumbled feta cheese

2 tbsp chopped sun dried tomatoes (not oil-packed)

1 tsp dried oregano

1/2 tsp dried dill

1 tbsp olive oil (only necessary if your meat is lean)

salt and pepper, to taste

For the toppings:

1 small cucumber, peeled and coarsely grated 

1 7-oz container Greek yogurt (I used Fage 2%)

1 clove garlic

1/4 tsp dried dill

salt and pepper, to taste

1 lg head iceberg lettuce, outside rounded edges cut into bun-like rounds

1 tomato, sliced

1. In a bowl, combine all the burger ingredients and shape into 6 patties.

2. Add the oil, if using, to a skillet and brown the patties on both sides.

3. Meanwhile, make the garnishes. For the sauce: place the grated cucumber in a clean kitchen towel and squeeze out the excess moisture. Add to a bowl with the yogurt. Mince the garlic, then add a pinch of salt on top of it and use the side of your knife to rub it into a paste. Add to the yogurt along with dill, salt, and pepper.

4. Place one round of lettuce on a plate. Top with a burger, tomato slices, sauce, and another lettuce round. Serve.