If you are a loyal blog reader (and I thank you from the bottom of my heart for being one) you will notice that I was not cooking in my own kitchen. We were at a friend’s house and I made dinner for everyone. My friend Corey is the awesomest friend a girl could ask for. If you read my other blog you might recognize her son, baby Matthew. I met her when she hired me to do some pictures of her older son, we figured out that we are both military families, have sick twisted senses of humor, and have a love of all things Target. From then on out were besties. When you move as much as we do, it is hard to make roots and people like her, her husband, and her super sweet children have made our time here in Sacramento that much better. She is a big fan and one of my biggest cheerleaders. And I love her. Plus, she has a great kitchen with the fanciest coffee maker I have ever seen in my life. Really, it is amazing and I don’t even really drink coffee. I beg to play at her house.
In a perfect world, I would eat a vegetarian meal once a week. I tried to adopt the Meatless Monday philosophy but found that having a specific night of the week to do it on was too restrictive. But I do try to have one vegetarian meal a week. It is good for your body and your wallet. Especially when you eat the way that we do. I could very easily be a vegetarian, as I eat very little red meat as it is, but I would have a hard giving up chicken. However, if I had meals like this to replace it with, I would have no problem giving it up. This is my ideal dinner. It took no time to put together and no time to cook. I usually also have all of the ingredients in my pantry and freezer. Everyone at the table liked it (even the skeptics, ahem, Ed) and it will be on heavy rotation around here. My husband was standing duty on this particular night and was surprisingly jealous that he was missing out on the Greek Spinach Feta burger. I say surprisingly because this is a man that lives for hamburgers and red meat. This burger reminds me of an appetizer that my mom used to make at parties when I was a kid. It had parmesan and a ton of melted butter, but the idea is the same. You could easily roll these into little balls and bake them off and have a great appetizer.
If you are even toying with the idea of throwing a vegetarian meal into the mix at your house for whatever reason, this is a great place to start. It is easy, flavorful and I did not miss the meat. This recipe came from Better Homes and Gardens.
1/4 cup olive oil
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 cup herb stuffing mix (I like Pepperridge Farm)
2 eggs, lightly beaten
1-10 ounce package frozen chopped spinach, thawed and well drained
1/2 cup feta cheese crumbled
salt and pepper
to assemble the burgers:
4 whole wheat hamburger buns
1 red pepper (I used red and yellow)
1 small red onion sliced thinly
1 large tomato sliced
extra feta crumbles
for the Cucumber Yogurt Sauce:
1 small container non fat greek yogurt
1 small cucumber chopped finely
1 minced garlic clove
1 1/2 teaspoons lemon juice
salt and pepper
Add the Greek Spinach Feta burgers to a toasted whole wheat bun. Add some sliced tomatoes, red onions, peppers (roasted peppers would be good too) and extra crumbled feta. Drizzle the yogurt sauce on top. And just like that, dinner is served.
- 1/4 olive oil
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 cup herb stuffing mix (I like Pepperridge Farm)
- 2 eggs, lightly beaten
- 1-10 ounce package frozen chopped spinach, thawed and well drained
- 1/2 cup feta cheese crumbled
- salt and pepper
to assemble the burgers
- 4 whole wheat hamburger buns
- 1 red pepper (I used red and yellow)
- 1 small red onion sliced thinly
- 1 large tomato sliced
- extra feta crumbles
- red onions
for the Cucumber Yogurt Sauce
- 1 small container non fat greek yogurt
- 1 small cucumber chopped finely
- 1 minced garlic clove
- 1 1/2 teaspoons lemon juice
- salt and pepper
- In a large bowl, combine the olive oil, garlic, dried herbs, salt and pepper. Coat the stuffing mix with the olive oil and herbs. Add the eggs, feta, and spinach. Shape into 4 patties.
- Heat a pan to medium high heat, spray the pan with cooking spray and cook the burgers for 3 to 4 minutes per side. The outside should get crispy and brown.
- If you need to, you can keep the spinach feta burgers warm while you are getting the rest of the toppings together and toasting the buns. I put them in a 300 degree oven until I was ready for them.
- To make the Cucumber Yogurt Sauce, simply combine the ingredients in a bowl.
- Add the Greek Spinach Feta burgers to a toasted whole wheat bun. Add some sliced tomatoes, red onions, peppers (roasted peppers would be good too) and extra crumbled feta. Drizzle the yogurt sauce on top. And just like that, dinner is served.