This is another one of those reicpes that I need recorded for easy access, as we WILL be making it again. There are definitely more steps than your typical RayRay recipe, but all the customized condiments are really what make it so much better.

Be sure to pay attention to the ingredient list as many of the items are split for multiple uses.

Adapted from Everyday with Rachel Ray.

Greek Burgers

Yield: 4 burgers

1 Tablespoon olive oil, plus some for drizzling
1 Tablespoon unsalted butter
1 small red onion: 1/2 chopped, 1/2 thinly sliced
3 medium garlic cloves: 1 chopped, 1 crushed
1 10 oz box of frozen chopped spinach
2 teaspoons dried oregano (split for two uses)
1 1/3 lbs of ground turkey or chicken
1/4 lb crumbled feta cheese
1 Tablespoon grill seasoning (i.e. Montreal Steak Seasoning)
1/4 seedless or hothouse cucumber thinly sliced, plus a 2-inch piece peeled and coarsely chopped
1 plum tomato
1 cup coarsely chopped romaine
hot pepper rings or pepperocini, to taste
The juice of 1 lemon, split for 2 uses
Salt/Pepper
4 crusty rolls
1 cup plain yogurt, preferably Greek
2 whole roased red peppers
1/4 cup flat-leaf parsley
10 to 12 pitted Calamata olives

Heat large nonstick skillet over medium-low heat. Add oil and butter. When butter is melted, add onion and the chopped garlic. Cook for 5 minutes. Transfer to a large bowl to cool.

Wring the thawed spinach dry and break up as you add to the bowl of onions and garlic. Season with 1 teaspoon of the oregano. Add chicken, feta and grill seasoning, drizzle with healthy serving of olive oil. Mix together, divide into 4 equal patties. In same frying pan, cook for 5 minutes on each side (we grilled them).

Combine the sliced cucumber and tomato with the sliced red onion, romaine and hot pepper rings. Dress with half of the lemon juice and oil to taste then season with salt and pepper; reserve.

Toast the rolls (can be done while grilling). Place the chopped cucumber in a food processor with the crushed garlic, yogurt, remaining oregano and remainin lemon juice. Add a littel salt and process until smooth. Transfer to a small bowl, rinse out processor bowl for use in next step.

Place the roased red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste; set aside.

Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with red pepper-olive paste and serve.