Greek Bison Burgers

Name: Greek Bison Burgers
Total time: 35 min
Ingredients: 1 pound ground bison; ½ cup cooked spinach, squeezed dry; ½ cup crumbled feta cheese, preferably sheep&#8217;s-milk; 2 teaspoons chopped fresh dill; 1 teaspoon chopped fresh oregano; 1 teaspoon ground cumin; 1 teaspoon minced garlic; ¾ teaspoon kosher salt; ½ 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

Rating: 5 stars

8 Ratings
8 Reviews

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.

Bruce Aidells

Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Low-Calorie

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 1

Preheat grill to medium-high.

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Step 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.
Step 3

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.
Step 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.
Step 5

Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Tips

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

Per Serving:

391 calories; protein 34.8g; carbohydrates 29.7g; dietary fiber 5.8g; sugars 6g; fat 15.7g; saturated fat 5.9g; cholesterol 67.8mg; vitamin a iu 2349.8IU; vitamin c 17.8mg; folate 61.6mcg; calcium 171.9mg; iron 4.1mg; magnesium 68.5mg; potassium 461.3mg; sodium 689.5mg; thiamin 0.2mg.

Exchanges:

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

Reviews (8)

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8 Ratings

5 star values: 8
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

05/12/2014

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. Read More

Melanie

11/08/2016

Oh my days. This recipe is HEAVENLY! I kept the recipe exact minus the buns for a lighter dinner. Just perfect!! Husband and I were foodgasming and we're stoked there are 2 extra servings for tomorrow's lunch! Read More

Carolyn

09/29/2018

Absolutely a re-make recipe! Already morphing it for lamb burgers tonight after making the recipe with bison last night. Loved it-what a treat! Read More

EatingWell User

10/30/2011

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 Read More

EatingWell User

10/30/2011

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 was...you have to pre-cook the spinach. Good for leftovers! Yogurt sauce is definitely going in my permanent file to use on sandwiches. Read More

EatingWell User

10/30/2011

Can't wait to try this one!! Just came from Chicago and home of the best gyro sandwiches on the planet...now we can get a much healthier version of our "fix" when we need it. Thanks EW!! Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/30/2011

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. Read More

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Greek Bison Burgers

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Greek Bison Burgers

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Greek Bison Burgers

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Greek Bison Burgers