Fresh Feta and Baby Spinach Burger with Spiced Green Papaya Topping.

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This is a light fresh tasting burger, great during our hot summer months.


2 pounds ground chuck
1/4 cup finely chopped white onion
1/2 cup finely chopped Roma tomatoes
1 1/2 cup chopped baby spinach
1 cup crumbled feta cheese
2 tbs Colavita Extra Virgin Olive Oil
2 tbs Pinot Noir
2 tbs kosher salt

1 medium sized white onion, peeled and sliced cross wise into thin slices
2 tbs salt
1/2 tsp black pepper
2 dashes of powdered Cayenne pepper
4 tbs Colavita Extra Virgin Olive Oil
1 small green papaya, peeled, seeded, and cut into strings
1 cucumber, peeled, seeded, and cut into strings
1 medium sized carrot, peeled, and cut into strings
1/4 cup white distilled vinegar
1/2 tbs granulated sugar
1 cup chopped avocado

6 hamburger buns


Preheat a gas grill to medium-high or a fire in a charcoal grill.

To prepare the patties: combine in a large bowl the ground chuck, onion, tomatoes, spinach, feta cheese, olive oil, red wine, and salt. Lightly mix everything. Divide into six equal size balls (shape each ball into patty) cover with wet cloth and set aside.

To prepare the topping: combine in small bowl the onion, salt, black pepper, cayenne pepper, and olive oil whisk together and set aside for at least 10 minutes. Add the papaya, cucumber, and carrot. Finally, add the vinegar, sugar, avocado and toss.

When the grill is ready, brush it with vegetable oil to prevent the patties from sticking.

Place the patties on the grill rack, cover and cook, until medium done, about 6 to 7 minutes.
When patties are just about done, place the split buns, cut side down, on the outer edge of the grill to prevent burning, until lightly toasted.

To assemble the burgers, place the patty on the bottom of the bun, add ½ cup of the topping, finally place the top bun and serve.

Makes 6 burgers.