Lamb and Spinach Burgers

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.