Greek Burgers with Feta Aioli

Greek Burgers with Feta Aioli

Barbecue season is in full swing and what is more appropriate to serve guests but a juicy grilled burger. They are quick and easy to prepare and require next to no cleanup for the hassle free cooking we enjoy all summer long.

For those of you who follow this blog you will know that I try and cook healthy and delicious meals on a regular basis. Last week Shelby (aka HoneyB) and I teamed up to bring you a week of Cooking Light recipes from this months issue. Sometimes I may fall "off the wagon", so to speak, but it is never hard to climb back on board. The great thing about eating light is that you can still love your food and not give up any of the flavour... just focus on loving food that’s good for you. People like us who really adore food and flavour have a much better chance of eating well, and healthily, and enjoying every minute of it!!!



Visit last weeks posts for some great tips on how to keep light cooking in your life.

This burger is stuffed with roasted bell peppers and spinach and carries my favourite Greek flavours in every bite. I topped it with sun-drenched tomatoes, garden lettuce and a low-fat version of the garlicky French mayonnaise aioli made even more flavourful by adding feta cheese. The result is a "good for you" juicy burger that will WOW your guests and have them coming back for seconds. Serve with a side salad of your choice and sit back and ENJOY!!!

**Barbecued Greek Burgers with Feta Aioli**

Printable Recipe

Aioli:

1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons light mayonnaise
2 tablespoons plain fat-free yogurt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced

Burgers:

5 (1/2-inch-thick) slices red onion
Cooking spray
1 pound lean ground round
2/3 cup fresh breadcrumbs
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 (1 1/2-ounce) sourdough sandwich buns

To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.

Prepare grill or broiler.

To prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side. Set aside.

Combine the beef and the next 9 ingredients (beef through crushed garlic) in a large bowl. Divide the beef mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until burgers are done.

Spread 1 1/2 tablespoons aioli over top half of each bun. Place patties on bottom halves of buns, and top each with 1 onion slice and top half of bun.

Yield: 5 burgers

CALORIES 385 (28% from fat); FAT 12.1g (sat 4.4g,mono 4.4g,poly 1.8g); IRON 5.7mg; CHOLESTEROL 110mg; CALCIUM 225mg; CARBOHYDRATE 38g; SODIUM 712mg; PROTEIN 30.5g; FIBER 4.3g Cooking Light, MAY 2000

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