It's a Keeper: My Big Fat Greek Burger

This Burger of the Month earned its title!! Husband is a huge fan of greek salads, so I thought this meal would suit his taste. He officially named it his favorite Rachael Ray burger, taking the coveted spot from the Southwest Turkey burgers, which took the spot from the Turkey Guac burger and the Jerky Turkey Burger.

When Rachael Ray says she is the Queen of Burgers, she isn't kidding. Here's the recipe with my comments in brackets:

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus some for drizzling [By the way, I used my new Rachael Ray EVOO for this! Loved it!]
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
1 1/3 pounds ground chicken breast or ground turkey breast [I used the chicken because who has ever heard of a turkey greek salad?]
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 cucumber--peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced [They never have plum tomatoes in my store, so I use roma. Maybe they are the same thing....]
1 cup coarsely chopped arugula
Hot pepper rings or pepperoncini (optional) [Go for the pepper rings or pepperoncini! Yum!]
Juice of 1 lemon
Salt and freshly ground pepper
4 crusty rolls, split
1 cup plain yogurt, preferably Greek [The only greek yogurt they had was honey flavored and I didn't want to risk it.]
2 whole roasted red peppers, drained [My Safeway store now has roasted red bell peppers and Calamata olives in a little bar by the deli area, so was able to get just the amount I needed of each.]
1/4 cup flat-leaf parsley (a generous handful)
10 to 12 pitted Calamata olives (a generous handful)
Chips of choice, for serving

1. Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
2. Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of EVOO. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side. [If I had to do it all over again, I would have used my Foreman grill instead of the skillet, but I was too lazy to clean two things.]
3. Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and EVOO to taste and season with salt and pepper; reserve.
4. Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
5. Place the roasted red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste. Remove the blade and reserve the paste in the processor bowl.
6. Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper-olive paste and serve with chips of your choice.

It really is worth it to make both sauces. Both are outstanding and very different. Dip your chips in them too!



  1. Wow! That was the best burger I've ever put in my mouth! I didn't have the stuff to make either sauce, so I just combined sour cream and minced garlic. And I added a little feta to the salad topping. So tasty!!

  2. My husband loves the flavors from Greek food, so this was definitely one of his favorites.


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