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.
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.
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.
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.
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.
Assemble: Add a layer of rice to each container, followed by the burgers, bell peppers and lemon wedge for garnish. That's it!