Greek Bison Burgers

Greek Bison Burgers

6 Reviews
From: EatingWell Magazine March/April 2009

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • 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


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 391 calories; 16 g fat(6 g sat); 6 g fiber; 30 g carbohydrates; 35 g protein; 62 mcg folate; 68 mg cholesterol; 6 g sugars; 2350 IU vitamin A; 18 mg vitamin C; 172 mg calcium; 4 mg iron; 690 mg sodium; 461 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (30% dv), Iron (25% dv), Calcium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1/2 fat

Reviews 6

May 12, 2014
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By: EatingWell User
Great with grass-fed beef, too. Awesome. I made them with grass-fed beef instead. I also increased the garlic and the cumin and let the patties sit in the fridge for about 4 hours so the flavors could meld. I also topped them with roasted garlic white Cheddar, because why not lol.
September 03, 2010
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By: EatingWell User
A couple of months ago, I handed the Eating Well Magazine to my 18 year old son and asked him to pick out a recipe he'd be interested in cooking with me. This is the one he chose and we loved them! They were delicious. The next time I had a big family dinner at my house, I could not get ahold of bison that day so I just used beef, but,everyone loved them. Now they are our famous Burgers! My son frequently asks to make them again... and He'll help! Now he and I will be experimenting with different sauces just for fun. Thank you for this Recipe! Melisa
August 27, 2010
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By: EatingWell User
Fabulous flavor! I chose to skip the bun and served a greek style salad on the side. The yogurt sauce works double-duty as a great dipper for veggies.
August 10, 2010
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By: EatingWell User
A family favorite! I often do not cook spinach ahead of time but chopped fresh baby spinach leafs and add to meat mixture. We have never grilled these burgers, instead we bake at 400* for 20-25 min. turning 1/2 way. When I don't have time to make the yogurt sauce, I just buy a tzatziki sauce but my teenagers just love them with catsup! We love them with baked sweet potato fries.
June 24, 2010
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By: EatingWell User
These were delicious and came together quickly. We started the grill only to realize that we were out of propane and ended up cooking them inside on a griddle- they still turned out awesome. It was a little difficult to form the patties but the feta held together when cooking. Pretty fast, too (though not as fast as they say it have to pre-cook the spinach. Good for leftovers! Yogurt sauce is definitely going in my permanent file to use on sandwiches.
June 15, 2010
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By: EatingWell User
Can't wait to try this one!! Just came from Chicago and home of the best gyro sandwiches on the we can get a much healthier version of our "fix" when we need it. Thanks EW!!