Heather Nagy,
pataskala, o h
VEGGIE BURGERS CATEGORY, MAY 2010
P R IZ E T E S T E D R E C IP E S ®
$ 4 0 0
W IN N E R
GREEK SPINACH VEGGIE BURGERS
'A
cup olive oil
i
clove garlic, minced
1
tsp. dried oregano
1
tsp. dried dillweed
1
cup herb-seasoned
stuffing mix
2
eggs, lightly beaten
1
io-oz. pkg. frozen chopped
spinach, thawed and well
drained
'A
cup feta cheese,
crumbled (2oz.)
4
whole wheat hamburger
buns, split and toasted
Toppers such as crumbled
feta cheese, plain yogurt,
sliced roasted red
peppers, and/or sliced red
onion (optional)
1. In medium bowl combine oil, garlic, oregano,
dillweed, and Vi tsp.
black pepper.
Stir in
stuffing mix to coat thoroughly. Stir in eggs,
spinach, and
V i
cup feta cheese; mix well.
Shape into four Winch-thick patties.
2. Heat a griddle or large nonstick skillet over
medium heat. Add patties. Cook for
3
to
4
minutes per side or until browned and
heated through.
3. Serve in buns with assorted toppers.
MAKES
4
SERVINGS.
À
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