• Add breadcrumbs, Smoked Paprika-Garlic Blend, two-thirds of the Zesty Garlic Blend and half the feta to a medium bowl. (TIP: If you prefer more tender patties, add an egg to mixture.) Reserve remaining feta to serve in step 6.
• Crumble in turkey, then combine.
• Form mixture into two (four) 4-inch-wide patties.

• Heat a large non-stick pan over medium heat.
• When hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
• Pan-fry until golden-brown, 2-3 min per side.
• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Add peppers, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with pepper, then toss to coat. Set aside.

• Transfer seared patties to the other side of the baking sheet with peppers.
• Roast in the middle of the oven until peppers are tender and patties are cooked through, 10-12 min.**

• Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
• Halve tomatoes.
• Add mayo, lemon zest and 1/2 tsp (1 tsp) lemon juice to a small bowl.
• Season with salt and pepper, then stir to combine.

• Add 2 tsp (4 tsp) lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired.)
• Add tomatoes and spinach, then toss to combine.

• Divide patties, peppers and salad between plates.
• Sprinkle remaining feta over salad.
• Squeeze a lemon wedge over top, if desired.
• Serve lemony mayo alongside for dipping.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.