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Ingredients

• 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus some for drizzling
• 1 tablespoon unsalted butter
• 1 small red onion, 1/2 chopped and 1/2 thinly sliced
• 3 medium garlic cloves, 2 chopped and 1 crushed
• One 10-ounce box frozen spinach, thawed
• 2 teaspoons dried oregano, lightly crushed in the palm
• 11/3 pounds ground chicken breast or ground turkey breast
• 1/4 pound crumbled feta cheese
• 1 tablespoon grill seasoning, such as Montreal Steak Seasoning by McCormick (a palmful)
• 1/4 seedless cucumber, thinly sliced, plus one 2-inch length of cucumberpeeled, trimmed and coarsely chopped
• 1 plum tomato, thinly sliced
• 1 cup coarsely chopped arugula
• Hot pepper rings or pepperoncini (optional)
• Juice of 1 lemon
• Salt and freshly ground pepper
• 4 crusty rolls, split
• 1 cup plain yogurt, preferably Greek
• 2 whole roasted red peppers, drained
• 1/4 cup flat-leaf parsley (a generous handful)
• 10 to 12 pitted Calamata olives
• Chips of choice, for serving

Description

This Burger Mixes Up Two Diner Favorites: Greek Salad, Which Sits On Top Of The Burger; And Spanikopita (spinach And Feta Pie), Which Is In The Burger Itself.

Rachael Ray Magazine