Rachael Ray’s Spanakopita Burgers: A Mediterranean Twist on a Backyard Classic

There’s something profoundly comforting about a well-made burger. For me, it’s a memory woven with the smoky scent of the grill, the sizzle of meat hitting the grates, and the joyous chaos of a summer afternoon. But my love for burgers isn’t confined to the traditional beef patty. When I first encountered Rachael Ray’s Spanakopita Burgers, it was like a revelation – a brilliant fusion that took the familiar and made it exciting, infused with the vibrant flavors of a beloved Greek pastry. It transported me back to a trip to the Greek Isles, where the flaky, savory parcels were a staple, and I realized that this burger captured that same essence in a delightfully accessible format.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 4
• Yield: 4 patties
• Dietary Type: Poultry

Ingredients

• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 tablespoon butter
• 2 cloves garlic, chopped
• 1/2 small red onion, chopped
• 1 (10 ounce) box frozen spinach, defrosted
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
• 1/4 pound feta, crumbled
• 1 1/3 pounds ground chicken or 1 1/3 pounds ground turkey breast (one package)
• 1 tablespoon grill seasoning (Montreal Steak Seasoning by McCormick is recommended)

Equipment Needed

• Large nonstick skillet
• Medium bowl
• Spatula
• Plate or clean surface for forming patties

Instructions

1. Prepare the Aromatics: Heat a large nonstick skillet over medium heat. To one side of the skillet, add a little extra virgin olive oil and the butter. Once the butter has melted and is beginning to shimmer, add the chopped garlic and chopped red onion. Sauté these aromatics for about 5 minutes, until they are softened and fragrant.

2. Cool the Aromatics: Carefully transfer the cooked onions and garlic from the skillet to a medium bowl to allow them to cool. This step is crucial to prevent the raw meat from starting to cook when you mix everything together.

3. Incorporate the Spinach: Return the skillet to the heat if it has cooled significantly, ensuring it’s still at medium heat. While the skillet is warming up, take the defrosted frozen spinach and squeeze out as much water as possible. This is a critical step for achieving the right texture in your burgers; excess moisture will lead to soggy patties.

4. Combine the Filling: Add the thoroughly squeezed spinach to the bowl with the cooled onions and garlic. Add the fresh oregano (or dried) to the bowl. Then, add the crumbled feta cheese.

5. Add the Meat and Seasoning: Add the ground chicken or ground turkey breast to the bowl. Drizzle in an additional touch of extra virgin olive oil. Sprinkle the grill seasoning evenly over the mixture.

6. Mix and Form Patties: Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough burgers. You want everything to be evenly distributed, but the texture of the meat should still be relatively loose. Form the mixture into 4 equally sized patties, aiming for a thickness of about 1 inch.

7. Sear the Patties: Raise the heat on the skillet to medium-high. Once the skillet is hot, carefully place the formed patties into the hot pan.

8. Cook the Burgers: Cook the burgers for approximately 6 minutes on each side. This cooking time, at medium-high heat, should result in juicy, perfectly cooked patties with a nice sear. You’ll know they’re done when they are cooked through to your desired level of doneness. For ground chicken or turkey, it’s important to ensure they are cooked thoroughly.

Expert Tips & Tricks

The key to a fantastic Spanakopita Burger lies in managing moisture and maximizing flavor. When squeezing the spinach, don’t be shy – really get as much liquid out as you can. This ensures the feta and herbs shine through without being diluted. For the grill seasoning, while Montreal Steak Seasoning is excellent, feel free to use another robust blend that includes salt, pepper, garlic, and onion powder if you don’t have it on hand. The drizzle of olive oil before cooking helps create that desirable crust.

Serving & Storage Suggestions

These Spanakopita Burgers are wonderfully versatile. They are, of course, fantastic on a burger bun of your choice, perhaps with a dollop of cool, creamy tzatziki sauce or a simple yogurt-cucumber sauce, as suggested. They also make a lighter, yet satisfying, meal served over a bed of mixed greens or alongside a refreshing Greek salad. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently pan-fry them over medium heat or bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	341.4 kcal
Total Fat	17.4 g	26%
Saturated Fat	7.8 g	38%
Cholesterol	138.8 mg	46%
Sodium	517.5 mg	21%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	2.6 g	10%
Sugars	2.3 g	9%
Protein	39.5 g	79%

Nutritional information is an estimate and can vary based on ingredients used.

Variations & Substitutions

For a vegetarian take on this concept, you could explore forming these into patties with a base of cooked lentils and finely chopped mushrooms, incorporating the spinach, feta, and herbs. If you’re not a fan of feta, a good quality goat cheese could offer a tangy alternative. While this recipe highlights chicken or turkey, ground lamb would also lend a delicious Mediterranean flair, though cooking times might need slight adjustments.

FAQs

Q: Why is it important to squeeze the water out of the frozen spinach?
A: Squeezing out excess moisture prevents the burgers from becoming watery and helps the other flavors to meld together more intensely, ensuring a better texture.

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You would need about 1 pound of fresh spinach, which you would then wilt in the skillet with the onions and garlic before proceeding with the recipe.

Q: What if I don’t have grill seasoning?
A: You can create a similar flavor profile by combining salt, black pepper, garlic powder, and onion powder in equal parts. Adjust the amounts to your preference.

Q: How can I tell if the burgers are cooked through?
A: The best way is to use an instant-read thermometer. The internal temperature for ground chicken and turkey should reach 165°F (74°C). Visually, they should be firm to the touch and no longer pink inside.

Q: Can I make these burgers ahead of time?
A: You can form the patties and refrigerate them for up to 24 hours before cooking. However, for the best texture and flavor, it’s recommended to cook them the same day they are formed.

Final Thoughts

Rachael Ray’s Spanakopita Burgers are a testament to the power of inspired fusion. They take the humble burger and elevate it with the bright, herbaceous, and salty notes of Greek cuisine, creating a dish that is both familiar and excitingly new. Whether you’re a seasoned home cook or just embarking on your culinary journey, I wholeheartedly encourage you to give these a try. They are remarkably satisfying, surprisingly straightforward to prepare, and guaranteed to become a new favorite in your recipe rotation. Serve them with a crisp salad and a glass of dry white wine for a meal that sings of sunshine and good times.