Mediterranean Burgers with Artichoke Feta Spread

(from castro15’s recipe box)

Categories: Burgers

Ingredients

  • quick pickled onions
  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • burgers
  • 1 pound ground beef
  • 3 garlic cloves, minced
  • 2/3 cup chopped fresh spinach
  • 1/3 cup chopped roasted red pepper
  • 1/4 cup finely ground bread crumbs
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • toasted burns for serving
  • spring greens for serving
  • feta
  • 6 ounces feta cheese, crumbled
  • 1/4 cup marinated artichoke hearts, drained
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • pinch of salt and pepper

Directions

  1. quick pickled onions

  2. Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

  3. burgers

  4. In a large bowl, add the ground beef, garlic, spinach, red pepper, bread crumbs, feta, 1 tablespoon olive oil, oregano, salt and pepper. Gently mix (your hands are best!) until the ingredients are dispersed throughout the ground beef. Form into burger patties or sliders (it really depends on the size of your buns! This can make 4 to 6 burgers or 6 to 8 sliders.

  5. Heat a skillet over medium heat (or use your grill!) and add the olive oil. Once hot, cook the burgers until they are browned on both sides, about 5 minute per side. Once finished, spread some feta on top and add the pickled onions. Serve immediately on the toasted buns with spring greens!

  6. feta

  7. Place the feta and artichokes in a food processor and pulse until pureed. Add in the garlic, olive oil, oregano, salt and pepper and blend until combined and creamy. I like the make this ahead of time so the flavors really come together. You can store it in the fridge for a few days too.

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