Work Week Lunch

1 Start the rice: add the rice and olive oil to a pot over medium heat. Stir to combine and let the rice toast for 5 minutes. Then add the water and dill. Stir once, then bring to a boil. Cover, reduce to a simmer and let it cook for 10-15 minutes. Turn off the heat and let the rice steam for an additional 10 minutes. Uncover it when it's done and let it sit/cool a bit. 
2 In a bowl, add the ground turkey, feta, drained spinach, garlic and salt. Mix well to combine. Form 6 small or 3 large patties with your hands and place them on a plate. To make it easier, let the mixture chill for a few mins in the fridge (otherwise it's pretty sticky) before forming the patties. 
3 Heat a nonstick skillet, cast iron skillet or grill pan over medium heat for 3-4 minutes. Add 1 TBSP olive oil (or a high heat oil if you have it, like coconut or avocado oil) and let it warm up for 2 minutes. Then add the patties to the pan. Cook on each side for 5-7 minutes over medium heat depending on the size. When they're done, they should be pretty firm, but not hard, to the touch. Remove from the pan and set aside.
4 In the same pan, add 1 TBSP over medium heat. Add the bell pepper strips with a little salt and pepper, then turn up the heat to medium-high. Stir/flip the peppers every few minutes until they're done to your liking! I cooked mine for about 10 minutes.
5 Finish the rice: to the rice, add 1 tsp of lemon zest (2 if you doubled the recipe) and juice from 1/2 a lemon. Mix with a fork, taste and adjust flavors if needed (I added more salt). Cut the remaining lemon into wedges for garnish. 
6 Assemble: Add a layer of rice to each container, followed by the burgers, bell peppers and lemon wedge for garnish. That's it!