Spinach, Mushroom and Feta Burgers

When it is too hot to heat up the kitchen turn on the grill!

These are moist and juicy burgers filled with the bold flavour of dried mushrooms, spinach and crumbled salty feta cheese. I also created a simple tomato relish for the topping along with some crunchy lettuce served on a soft brioche bun.



You will need:


  • 1 oz of dry porcini mushroom – re hydrated with 2 oz boiling water  & chopped fine
  • 1 tbsp aged balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 slice of bread with crust removed
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • handful of fresh spinach chopped fine = 1/3 cup
  • 2 fresh basil leaves – chopped fine
  • 1 oz crumbled or chopped feta cheese
  • 1 tbsp dry Italian seasonings
  • lots of salt and pepper to be put on just as you grill.
  • 4 fresh brioche hamburger buns
  • fresh lettuce leaves

Tomato Relish

  • 1 tomato chopped into small dice
  • 2 spring/green onions – chopped finely
  • a few slices of hot chili – chopped fine
  • salt and pepper to taste
  • 2 tbsp extra virgin olive oil
  • squeeze of lemon

Start by gathering all your ingredients. I like to make sure my burgers are a room temperature before grilling.

Step 1: take a handful of dry mushrooms. I used porcini that I re hydrated with some boiling water in a small bowl. It takes about 5 minutes until they are softened. I then remove the mushrooms from the liquid (don’t throw this liquid away!) Chop mushrooms finely and add back to the liquid they were soaking in. Add some aged thick balsamic vinegar, extra virgin olive oil, a slice of bread (any kind but remove the crust) and let the bread soak up the liquid. I simply use my hands to squish bread and mix. Add the meats to a large bowl and then add your mushroom mix. If you can grind your own meat the burgers are always the best however, they are still good with store bought ground.

Step 2: take a handful of baby spinach and basil and chop finely (you don’t want the pieces too big )

Step 3: chop spring onions and crumble feta, dry Italian seasoning and gently toss throughout the meat. I like to keep the mix loose to make a nice tender burger if you compact it too much it can make a tough burger.

Step 4: divide meat into 4 big burgers and form patties. Apply a generous sprinkle of salt and pepper to the meat just as you put on a hot grill.

Step 5: chop some tomatoes, spring onion, a few slices of a hot chili pepper, salt, pepper, olive oil and a squeeze of fresh lemon juice. Mix and set aside with your favourite toppers.

Slice the perfect bun.

Grill to your liking and serve hot!

Juicy perfection!



3 responses

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