1 package store-bought frozen fries, any variety
1 Tbs extra-virgin olive oil, plus
some for drizzling
1 Tbs butter
3 garlic cloves, 2 chopped,
and 1 crushed
1 red onion, 1/2 chopped,
and 1/2 thinly sliced
1 box frozen spinach - (10 oz), defrosted
2 tsp dried oregano, lightly crushed
in your palm, divided
1/4 lb feta crumbles
1 1/3 lbs ground chicken or ground turkey breast
1 Tbs grill seasoning
= (Montreal Steak Seasoning by McCormick
recommended)
1/3 seedless cucumber, thinly sliced
lengthwise, plus
1 small two-inch piece of cucumber, peeled, trimmed,
and chopped
2 plum tomatoes, thinly sliced
lengthwise
Salt, to taste
Freshly-ground black pepper, to taste
1 1/2 cups good quality plain yogurt - (to 2)
= (look for Greek yogurt)
1/2 lemon, juiced
1 cup coarsely-chopped or shredded arugula
4 crusty rolls, split
=== TOPPING ===
2 roasted red peppers, drained
1/4 cup flat-leaf parsley
1/4 cup pitted kalamata olives - (10 to 12)
Hot pepper rings or pepperoncini, (optional)


Preheat oven to directions on the package and bake fries until crisp.
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.
This recipe yields 4 servings.