ISO: Greek Burgers with Feta Aioli

[Wienie]

I did a search on the above but was unable to find it anywhere.
Would someone be able to post this recipe for me. It seems to have gotten good reviews. I do not know which issue it's from.
Thanks Jeanne

[Mandy]

I'm sorry I'm at work and don't have the recipe here, but I do plan on making this tonight for dinner. Would you like for me to post a review tomorrow?

[Wienie]

Mandy, that would be great. I'm looking forward to your feedback.
Thanks again, Jeanne

[Laura B]

Here is the recipe. I don't have a review, though.

* Exported from MasterCook *

Greek-Style Burgers With Feta Aioli

Recipe By :Cooking Light Magazine. May 2000. Page: 130.
Serving Size : 5 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 slices (1/2-inch-thick) 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 package (10-ounce) frozen chopped spinach,
thawed, drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough sandwich buns (1-1/2 ounces,
each)

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

2. Prepare grill or broiler.

3. 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.

4. 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 sandwiches.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 32 Calories; 1g Fat (39.3% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This burger--stuffed with roasted bell peppers and spinach--carries Greek flavors in every bite. We've topped it with a tomato slice, lettuce leaves, and our low-fat version of the garlicky French mayonnaise aioli (ay-OH-lee)--made more flavorful by adding feta cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[pmmahan]

I've made this recipe a number of times - it is one of my favorites from CL.
It is also a great weeknight meal. I grill them on my George Foreman, and they are fantastic!!