Greek Bison Burgers PRINT
- YIELD: 4 burgers
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|
|½||cup cooked spinach, squeezed dry|
|½||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|
|¾||teaspoon kosher salt|
|½||teaspoon freshly ground pepper|
|¾||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|
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.)
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