The Big 24

Today I turn 24. It is my first birthday as a blogger. It is my last birthday as a college student. And so today has me thinking what the next year will bring. While I am unsure of what is ahead for us -- I am sure that the Superbowl is coming up this weekend. See what I did there? You thought I was going to get all contemplative.

But then I wouldn't have time to share snack ideas for the big game. The biggest football game of the year is the perfect time to create sports bar food in the comfort of your own home. What do you think about spinach pesto burgers with tomato relish? We tried them a few weeks ago to break up the Great Chili Cook Off, but this recipe can be adapted for sliders to make them go a little farther at your Beyonce concert party -- errr, I mean Superbowl party.

What You'll Need...

For the Burgers:

1 lb lean ground beef
1/2 onion diced
2 tablespoons minced garlic
1/2 cup crumbled feta cheese
1/2 cup shredded spinach leaves
1/4 cup bread crumbs
2 tablespoons oregano
salt and pepper
olive oil
rolls

For the Pesto:

1-1/2 cups spinach leaves
2 tablespoons minced garlic
1/4 cup crumbled feta cheese
1 tablespoon olive oil
salt and pepper

For the Tomato Relish:

2 plum tomatoes diced
1/4 cup pine nuts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese

Let's Get Started...

1. Chop your onion and toss in oil with garlic over medium heat.

2. Cook until onions are transparent. Then add the spinach leaves and stir until wilted. Remove from heat and set aside.

3. In a large bowl, combine ground beef, bread crumbs, oregano, salt, and pepper. Mix thoroughly, then add spinach, onions, and cheese crumbles. Form mixture into burgers -- create a divot in the center so the middle is the thinnest part of each burger. 

Get the burgers on the grill or stovetop while you move onto the pesto. 

4. In a small food processor, combine garlic, spinach, and oil. Blend until smooth. Add feta and pulse processor a few times.

Check on the burgers.

5. In the same saucepan used to cook the onions in the burger, toss the pine nuts with oil over medium heat for 5 to 10 minutes

6. Dice your tomatoes and combine with olive oil, vinegar, cheese crumbles, and pine nuts.

Get your broiler turned on to high.

7. Slice your rolls and add pesto spread. Stack fully cooked burgers, add relish and top. Place under the broiler for about 5 minutes.

We served our burgers with sliced potato fries, but they would also be nicely paired with a side spinach salad.

So far our Superbowl menu includes chili mac n' cheese poppers, soft pretzel bites with dipping sauce, and apple turnovers, but more on that later --!