Greek Bison Burgers

From EatingWell: March/April 2009 — Subscribe Now!

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.

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

Burgers

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

Yogurt Sauce

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

Preparation

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.

Tips & Notes

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

Per serving: 392 calories; 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.

Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (30% dv), Iron (25% dv), Calcium (16% dv).

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1/2 fat