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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.

Source: EatingWell Magazine, March/April 2009


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.


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

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.

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