Published August 4, 2018
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Greek Burgers with Spinach, Feta, and Sun-dried Tomatoes
Makes 4 Servings
For burger patties:
~450g lean ground beef
1/2 heaping cup fresh spinach leaves chopped
60g (1/4 cup) crumbled feta cheese
1/3 cup chopped sun-dried tomatoes
1/2 teaspoon salt
For buns and toppings:
4 whole-wheat sandwich buns
~1/4cup fresh spinach leaves
1 tomato sliced
1/2 small onion sliced
1/4 cup tzatziki sauce
Combine and mix together all burger patty ingredients in a bowl.
Form into 4 patties. Refrigerate patties for at least 1 hour before cooking in order to harden.
Heat a pan over medium heat, or use a grill. Working in batches, drizzle the inside faces of the buns with a bit of cooking oil and place them face down on the pan. Cook until toasted, a few minutes. Transfer to a serving plate.
Increase to medium-high heat or keep at medium heat to lessen the amount of smoke (it will just take longer to cook). Drizzle cooking oil over the pan. Working in batches, cook the patties until the inside is cooked through (71°C/160°F internal temperature), flipping occasionally. Cover pan with lid to aid cooking if needed. Add more oil if the pan gets dry.
Assemble the burgers by distributing the meat and toppings among the buns. Serve hot.
Recipe from savorytooth.com