(10-ounce) package frozen chopped spinach, thawed and squeezed dry
4
ounces (1 cup) feta cheese, crumbled
4
ounces (1 cup) sliced ripe olives
1/2
cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing
2
green onions, chopped
2
cloves garlic, minced
1
teaspoon dried oregano leaves
3/4
teaspoon freshly ground black pepper, divided
1-1/2
pounds lean ground beef
1/4
teaspoon salt
4
whole wheat hamburger buns
Lettuce leaves and tomato slices for garnish
Cucumber-Yogurt Sauce (recipe follows)
With fork, mix spinach, feta cheese, olives, salad dressing green onions, garlic, oregano and 1/2 teaspoon pepper. Set aside.
In medium bowl, mix ground beef with salt and remaining 1/4 teaspoon pepper. Divide beef mixture into 8 equal portions; shape each into 3-1/2-inch patty. Place heaping tablespoon of spinach mixture on 4 patties; top each with 1 remaining patty. Pinch edges of patties together to seal in spinach mixture.
Prepare Cucumber-Yogurt Sauce.
Lightly coat nonstick 12-inch skillet with olive oil spray. Heat skillet over medium heat; add burgers and cook 6 to 8 minutes, flipping halfway through cooking time, or until meat is cooked to desired doneness. Top burgers with remaining spinach mixture; cover skillet and cook 3 minutes. Serve burgers on buns garnished with tomato, lettuce and Cucumber-Yogurt Sauce.
Cucumber-Yogurt Sauce
In bowl, whisk together 1/2 cup plain low-fat yogurt, 1/2 small cucumber, peeled and finely chopped and 1/4 cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing.
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