Start by making the topping. Place roasted red pepper and olives in a food processor. Mix until fairly smooth paste forms. Place the paste in an airtight container and place it in the fridge until needed.
Get a skillet warming over medium-high heat. Put 1 tablespoon of coconut oil in the pan. Add the fresh spinach and cover with a lid. Let sit for one minute. Lift the lid and toss the spinach around. Place the lid back on for another minute when the spinach is in a small cooked pile, place it in a strainer, and set aside.
Add the other 2 tablespoons of coconut oil to the pan. Throw in the chopped red onion and the minced garlic. Stir to make sure all is coated with oil. Continue to saute until the onion is translucent. Remove from heat.
Take strained spinach and chop fairly fine. Place in a medium-sized bowl with onion mixture.
To the bowl, add the turkey, oregano, crushed red pepper, salt, pepper, and feta cheese.
Mix together using your hands. Make it into one large ball at the bottom of the bowl. Score into four equal sections.
Take each section and form it into a patty - one inch thick.
Place the skillet on medium-high heat and place the patties into the pan. Cover with a lid and leave alone for approximately 6 minutes. Flip and cook on the other side for another 6 minutes.
While the patties are cooking, take sliced cucumbers and tomatoes and sprinkle them with salt and pepper.
Also, take the gluten-free hamburger buns and toast them.
Once the patties are cooked, all that is left is to assemble. Place the hamburger bun on a plate. Slather the roasted red pepper spread on both sides. Place the turkey patty on the bottom side, add the seasoned tomato, cucumber, and lettuce, and top with the top half of the bun.
Serve immediately with olives and cajun sweet potato fries.