Spring has finally arrived on the prairie. My rhubarb is growing (yay!). And so is our lawn. Because we get more snow in our yard than anyone else on the block, we had a tall field of prairie grass by the time the snow melted and dried up. So the hubby and I spent some time this weekend cleaning up the yard, mowing, and dragging out some patio furniture.
And then, the hubby broke out the Weber grill and invited my sisters-in-law and brother-in-law for supper. Because we were rushing off to a movie right afterward, we wanted to serve something simple but yummy. And the hubby has been craving feta burgers all winter.
We got this recipe from our pal Dave, and it's something that he and his and wife Sarah served us last year. The hubby absolutely loved them. This is Dave's modified version of an Atkin's recipe -- although we eat them 'cause they're yummy, not because we're low-carb types. Obviously.
Dave's Feta Burgers
1 lb. 85% lean ground beef
1 green onion, chopped
1/2 c. chopped fresh spinach
1/4 c. chopped tomato
1 4-oz carton tomato and basil feta crumbles
1/2 tsp. salt
1/2 tsp. pepper
1. Combine all ingredients in a large bowl, and form 3 or 4 patties (depending on how big you like your burgers).
And a tip, which I first learned from Dave: always leave a little hole in the middle of your patties. That will fill in as the burgers cook, but the burgers won't become peaked in the middle.
2. Grill over medium heat to desired doneness.
3. Attempt to get a picture in the melee that ensues when we're all trying to eat and rush off.
4. Try to catch the hubby mid-bite.
5. Give up and go to the movie.