Lamb And Spinach Burgers - cooking recipe

Ingredients

1 lb. fresh spinach
5 oz. bacon (about 5 strips)
1/2 small red pepper, finely chopped, about 1/2 c.
1 small onion, chopped (about 1/2 c.)
1 1/2 lb. ground lamb
1 c. dried bread crumbs
4 whole grain deli rolls (rye or wheat)
2 oz. Feta cheese, crumbled (about 1/2 c.)

Preparation

Heat broiler or prepare outdoor grill.
Remove any tough stems from spinach.
Wash leaves and dry well. Set aside about 1/3 of the nicest leaves for garnish.
Chop the rest and reserve. Meanwhile, in a medium frying pan over medium high heat, cook the bacon until crisp, 5 to 7 minutes.
Drain on paper towels, crumble and set aside.
Discard all but 1 tablespoon rendered fat.
Place pan with the reserved bacon fat over medium heat.
Add red pepper and onion; cook, stirring occasionally, until soft, about 5 minutes.
Add reserved chopped spinach and cook just until it wilts, 2 to 3 minutes.
In a large bowl, combine the crumbled bacon and the spinach mixture with lamb and bread crumbs.
Mix until well blended, then divide mixture in fourths, shaping each portion into a 1 1/4-inch thick patty.
Place patties on grill, broiler pan or a foil-lined cookie sheet and cook, turning once, until done (6 to 7 minutes per side for medium rare longer for well done).
Line rolls with reserved spinach leaves.
Add burgers and top with crumbled Feta cheese.
Serves 4.