Ingredients:
1lb ground beef or lamb (lean)
1 cup fresh baby spinach chopped
1 Tbs finely minced mint
1 tsp finely minced fresh oregano or 1/2 tsp dried
1 Tbs finely minced fresh parsley
1/2 small red onion chopped small
salt and black pepper to taste ( I used McCormick burger seasoning)
1-2 cloves of garlic grated
Sauce:
2-3 Tbs mayo
1 Tbs sriracha
salt and black pepper
2 Tbs of feta
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6jEKelRLa93MKF_HIIOeskHlT70d8E6A1ykkx_jHsCWHHnGskX_OKjSYWsTu-IJatxy1ZoBT0jghuXV1sgyZo50JY7_Ox7QZzqasFF4yiDigleDxK_3DQa_fi3-CpEkEYLEIVPYKstU/s200/100_6683.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2C2bMr9s-hMFQEtWHYNcJlKozFVHb3WGdDZUlWrczeWw9xrGkXg8BYWIr5e63Nz-AA-dmiI1w3oHfv122ze_70kKkJ8GhEH-j0trn_OjGY8rz7F6gHtWBCR4X4S_8hdgQN77-hgZHsU/s200/100_6689.jpg)
Note: My husband and kids ate it with a bun, I ate this burger with a salad for a low carb meal option.
Here is a burger cooking guide from: http://www.cookscountry.com/how-to/burgers/
MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side
MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side
MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side
WELL-DONE BURGER: 160 degrees and up, 5 minutes and up per side
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