Chicken Spanikopita Burgers

From Rachael Ray: 365 No Repeats

1 Tbsp extra-virgin olive oil, plus some for drizzling
1 Tbsp unsalted butter
2 garlic cloves chopped
1 red onion, half chopped, half thinly sliced
1 10oz box frozen spinach, defrosted
1 tsp dried oregano, lightly crushed in the palm of your hand
1/4 pound feta crumbles
1 pkg (1 1/3 pounds) ground chicken
1 Tbsp grill seasoning
1/3 seedless cucumber, thinly sliced lengthwise
2 plum tomatoes, thinly sliced lengthwise
salt and fresh ground black pepper
TOPPING
2 roasted red peppers, drained
1/4 C fresh flat-leaf parsley
1/4 C pitted kalamata olives
4 crusty rolls, split
1 C coarsely chopped or shredded arugula
hot pepper rings or pepperoncini (optional)

Heat a large nonstick skillet over medium heat. To one side, add the EVOO and butter. When the butter melts, add the garlic and all the onions and cook 5 minutes. Transfer the garlic and onions to a bowl to cool. Return the pan to the heat.

Wring the defrosted spinach dry by twisting it in a clean kitchen towel over the sink. Separate the spinach as you add it to the bowl with the cooled onions and garlic, then season with the oregano. Add the feta crumbles, then the chicken, grill seasoning, and a drizzle of EVOO. Mix, score the meat into 4 equal sections, then form 4 patties, 1 inch thick. Raise the heat on the pan to medium high. Add the patties and cook 6 minutes on each side.

Season the cucumbers and tomatoes with salt and pepper.

Place the topping ingredients in a food processor, season with salt and pepper, and process until a paste forms. Place the cooked burgers on the roll bottom. Top with sliced cucumbers, tomatoes, sauteed onions, shredded arugula, and hot peppers, if using. Slather the roll tops with the red pepper and olive paste and place atop the burgers. Serve with chips.