Tangy Spinach Feta Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Florida is known for its great beef and terrific produce.I know my burgers will please everyone I serve!


2 tbs. fresh lemon juice
5 tbs. olive oil, divided
1 tsp. coarse salt, divided
1/2 tsp fresh ground black pepper, divided
3 cloves garlic, minced and divided
2 medium red onions, peeled
2 lbs. ground chuck
4 c fresh baby spinach leaves
3/4 c feta cheese, crumbled
6 French Bread rolls, halved


Heat grillto medium. Make Vinaigrette: Whisk together ina 1 c glass measuring cup, lemon juice, 2 tbs. olive oil, 1/2 tsp salt, 1/4 tsp pepper and 2 cloves minced garlic. Slice onions into 6 1/2″ slices and brush with vinaigrette. Grill onions 10 to 15 minutes or until tender, turning once and brushing occasionally with the vinaigrette. Remove and set aside. Increase heat to medium high. In a large mixing bowl, combine beef, remaining salt and pepper and shape into six burgers. Grill burgers 4 minutes each side or to desired doneness. Two minutes before burgers done, brush rolls with 2 tbs. olive oil and toast lightly on grill. In a 10″ heatproof skillet heat 1 tbs. olive oil. Add spinach and 1 clove minced garlic, cook 30 seconds and remove. Stir in feta. Place onion slice on roll bottoms. Add burgers and top with the spinach/feta mixture, evenly divided among burgers. Top with roll tops.