Not so surprisingly I decided to come up with another Greek inspired recipe this week 🙂 We were coming off of an awful eight day rainy spell and were itching to get out and grill and since I usually always have feta and frozen spinach on hand, these Greek style sliders were easy to throw together. While I love a good, juicy burger when we’re out, I almost prefer to prepare them at home to both ensure that they are fresh (not frozen) and to save on our fat intake by using a leaner ground beef. I love these little sliders, once I get around to posting my Dad’s Greek meatball recipe you’ll see that the two recipes are very similar, however, since the meatballs are baked it’s nice to have a grilled variation in the form of a recipe so that we can switch it up! Additionally, I love a “fun” burger (I’d say “gourmet” but my use of cost saving ingredients somewhat prevents me from doing so, lol), so if you like these check out my recipe for Kitty’s Mediterranean Turkey Burgers (I use the same Lemon Dill Sauce on these burgers!) and keep an eye out for more burger recipes to come 🙂
Squishy baby wishing he could try one of the yummy sliders! Actually, I’m not even sure if this picture is from that day but he is just so cute I had to share it anyway 😛
GREEK SLIDERS (makes 12)
1 lb. Lean Ground Beef (I used 93% lean)
5 oz. chopped frozen spinach
3/4 cup feta crumbled feta cheese
2 Tbsp. chopped Italian Parsley
1/2 onion, finely diced (yellow, white or red is fine)
1/3 cup bread crumbs
1 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. salt (or to taste)
1/2 tsp. black pepper
Step 1: Prepare frozen spinach according to package directions. Once spinach has cooked squeeze out any excess water by either wrapping it in a clean dish towel and squeezing out the excess liquid or placing the spinach in a strainer and pressing with a dish towel or large spoon.
Step 2: Combine all ingredients in a bowl and mix by hand until just combined, do not over mix.
Step 3: Form 12 small patties of equal size (or 6 regular sized burgers if you prefer not to do sliders) and brush with olive oil. Grill to desired degree of doneness (is that a word? lol) and enjoy! I serve mine up on mini buns with Lemon Dill Sauce (this time I didn’t have any fresh dill on hand so I just used dry, no big dill lol).
As I’ve mentioned before, I LOVE Mediterranean food. A few weeks ago while J was out of town, one of my favorite NC gals Kitty, was nice enough to come over and make dinner with me :). We both love to cook and blog, so I suggested we make something that we would be able to blog about later and she came up with the idea for Mediterranean turkey burgers which was perfect since it was beautiful out that day! I’m not usually a fan of turkey burgers but these came out AMAZING and I was so grateful to Kitty for introducing me to this recipe. Needless to say I was super excited to whip these up again, so last night when I was thinking about what to grill for dinner (it was going to be the only nice weather day on our long weekend, blah!), Kitty’s turkey burgers immediately came to mind! Not only are these burgers healthy but they are SUPER delicious and pack tons of flavor. Credit for this recipe of course goes to Kitty (hence the name of the recipe, lol), so be sure to follow her blog, Kitty’s Corner, she has lots of great recipe ideas and her blog is as awesome as she is! 🙂
KITTY’S MEDITERRANEAN TURKEY BURGERS
*this recipe makes 6 burgers, feel free to double or triple for more!
1 lb. lean ground turkey
1/2 cup bread crumbs
1/2 of a red onion, diced
1/3 cup chopped cilantro
1 cup chick peas (about 3/4 of a can)
1/2 cup corn (about 1/2 can)
3 oz. crumbled feta cheese
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. salt
Heat grill or grill pan.
Combine all ingredients in a large bowl and mix by hand to incorporate all ingredients.
Form your burgers. This recipe makes 6 standard size burgers but could also make 12 slider sized burgers or 4 extra large burgers.
Brush both sides of your burgers with olive oil and place on grill.
Grill to required temp for poultry, mine took about 8 mins per side.
I feel like I’m really getting a hang of this grilling thannggg, check out those sweet grill marks lol
Enjoy! I served mine up on a whole wheat bun with spinach, tomatoes and lemon dill sauce (recipe below). These are also a great low-carb lunch sans bun!
LEMON DILL SAUCE
1/2 cup non-fat plain greek yogurt
2 tbsp. fresh dill, chopped
1 tbsp. lemon juice
1/2 tsp. garlic powder
Combine all ingredients in a small dish and mix to combine.
Refrigerate for 10-15 mins before serving to allow flavors to develop.
Enjoy! This sauce is great with an Greek inspired dish as it is a quick alternative to tzatziki sauce!