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. Source: EatingWell Magazine, March/April 2009

Bruce Aidells



  • 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 degrees 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.


Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

391 calories; 15.7 g total fat; 5.9 g saturated fat; 68 mg cholesterol; 690 mg sodium. 461 mg potassium; 29.7 g carbohydrates; 5.8 g fiber; 6 g sugar; 34.8 g protein; 2350 IU vitamin a iu; 18 mg vitamin c; 62 mcg folate; 172 mg calcium; 4 mg iron; 69 mg magnesium;

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