(10-ounce) package frozen chopped spinach, thawed and squeezed dry
ounces (1 cup) feta cheese, crumbled
ounces (1 cup) sliced ripe olives
cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing
green onions, chopped
cloves garlic, minced
teaspoon dried oregano leaves
teaspoon freshly ground black pepper, divided
pounds lean ground beef
whole wheat hamburger buns
Lettuce leaves and tomato slices for garnish
Cucumber-Yogurt Sauce (recipe follows)
With fork, mix spinach, feta cheese, olives, salad dressing green onions, garlic, oregano and 1/2 teaspoon pepper. Set aside.
In medium bowl, mix ground beef with salt and remaining 1/4 teaspoon pepper. Divide beef mixture into 8 equal portions; shape each into 3-1/2-inch patty. Place heaping tablespoon of spinach mixture on 4 patties; top each with 1 remaining patty. Pinch edges of patties together to seal in spinach mixture.
Prepare Cucumber-Yogurt Sauce.
Lightly coat nonstick 12-inch skillet with olive oil spray. Heat skillet over medium heat; add burgers and cook 6 to 8 minutes, flipping halfway through cooking time, or until meat is cooked to desired doneness. Top burgers with remaining spinach mixture; cover skillet and cook 3 minutes. Serve burgers on buns garnished with tomato, lettuce and Cucumber-Yogurt Sauce.
In bowl, whisk together 1/2 cup plain low-fat yogurt, 1/2 small cucumber, peeled and finely chopped and 1/4 cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing.