1/4 C jarred roasted red peppers, seeds removed, patted dry with paper towel, roughly chopped
1/4 C mayonnaise
1/2 t kosher salt
1/8 t ground black pepper
2 large pita breads, cut in half and pulled open
Equipment:
Parchment Paper
Burger Press
Place the ground beef in a medium mixing bowl.
Then, place defrosted spinach in the center of a clean dish towel and gather the ends of the towel and twist, wringing out as much excess liquid as possible.
Put the spinach, basil, garbanzo beans, and red onion, in the bowl of a mini-prep food processor. Pulse them until they are well-blended, but still a bit chunky.
Add them to the bowl with ground beef. Add the feta crumbles, and use your hands to blend the burger mix until all ingredients are equally mixed in.
Divide the blended burger mix into 4 equal portions and shape it into burgers, using a burger press, if you have one.
Then, place the formed blended burgers on a parchment-lined tray and chill in the refrigerator, for at least 1 hour or overnight.
Place your chopped roasted red peppers, mayonnaise, salt and pepper in a mini food processor and blend them until smooth.
Before cooking, place the blended burgers in the freezer for 15 to 20 minutes. Coat both sides liberally with high heat cooking oil or spray. Then cook your blended burgers in a cast iron pan on the stovetop or on the grill to your desired doneness, about 4 minutes per side for medium rare.
Flip your burgers every 2 minutes to prevent sticking and to achieve even cooking. Then, add 1 slice of cheese to each burger during the last minute of cooking. Rest your blended burgers for 5 minutes.
Heat pita bread in a 300° F oven for 3 to 4 minutes or heat it in the microwave on medium power for 30 seconds.
Spread about 1 T of red pepper aioli inside each pita and stuff it with cooked blended burger. Serve additional aioli on the side.
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