Greek Bison Burgers
From EatingWell: 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.
- 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.
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.)
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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- Main Ingredient
- Preparation/ Technique
- Entertaining, casual
- Ease of Preparation
- Total Time
- 45 minutes or less
- March/April 2009