Greek-Style Burgers with Feta Aioli

YIELD: 5 sandwiches INGREDIENTS

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

PREPARATION

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

Prepare grill or broiler.

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.

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.

Serve with Round Barn Merlot.