Serve these with olive oil and herb potato chips, available on the snack aisle of the market.

　　

Ingredients

4 servings

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), plus some for drizzling

　　1 tablespoon unsalted butter

　　2 garlic cloves, chopped

　　1 red onion, half chopped, and half thinly sliced

　　1 10-ounce box frozen spinach, defrosted

　　1 teaspoon dried oregano, lightly crushed in the palm of your hand

　　1/4 pound feta crumbles

　　1 package (1 1/3 pounds) ground chicken or ground turkey breast

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

　　1/3 seedless cucumber, thinly sliced lengthwise

　　2 plum tomatoes, thinly sliced lengthwise

　　Salt and freshly ground black pepper

　　

Topping

2 roasted red peppers, drained

　　1/4 cup fresh flat-leaf parsley (a generous handful)

　　1/4 cup pitted kalamata olives (10 to 12 olives)

　　4 crusty rolls, split

　　1 cup coarsely chopped or shredded arugula

　　Hot pepper rings or pepperoncini (optional)

　　

Step 1

Heat a large nonstick skillet over medium heat. To one side, add the 1 tablespoon of EVOO and the butter. When the butter melts, add the garlic and all the onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool. Return the pan to the heat.

　　

Step 2

Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with the cooled onions and garlic, and season with the oregano. Add the feta crumbles, then the chicken or turkey, grill seasoning, and a drizzle of EVOO. Mix, score the meat into 4 equal sections, then form 4 patties, 1 inch thick. Raise the heat on the pan to medium high. Add the patties and cook for 6 minutes on each side.

　　

Step 3

Season the cucumbers and tomatoes with salt and pepper.

　　

Step 4

Place the topping ingredients in a food processor, season with salt and pepper, and process until a paste forms. Place the cooked burgers on the roll bottoms. Top with the sliced cucumbers, tomatoes, sautéed onions, shredded arugula, and hot peppers, if using. Slather the roll tops with the red pepper and olive paste and place atop the burgers. Serve with chips.

　　Rachael Ray 365: No Repeats