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Greek Bison Burgers

March/April 2009

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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.



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Greek Bison Burgers

Makes: 4 servings

Active Time:

Total Time:

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

  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.

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).

Carbohydrate Servings: 1 1/2

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


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Recipe Categories

Ease of Preparation
Moderate
Total Time
45 minutes or less
Ethnic/Regional
Greek
Servings
4
Main Ingredient
Bison/Buffalo
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Publication
March/April 2009
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