Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.
Active Time: 35 minutes |
Total Time: 35 minutes
1 pound ground bison
1/2 cup cooked spinach, squeezed dry
1/2 cup crumbled feta cheese, preferably sheep's-milk
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
Pinch of kosher salt
Freshly ground pepper, to taste
Bun & Toppings
4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
16 thin slices English cucumber
8 slices vine-ripened tomato
4 thin round slices red onion
Preheat grill to medium-high.
Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.
Per serving :
16 g Fat;
6 g Sat;
1 g Mono;
68 mg Cholesterol;
30 g Carbohydrates;
35 g Protein;
6 g Fiber;
671 mg Sodium;
458 mg Potassium