Greek Bison Burgers

By tonym

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.

Ingredients

• 1 pound(s) ground bison
• 1/2 cup(s) cooked spinach, squeezed dry
• 1/2 cup(s) crumbled feta cheese, preferably sheep's-milk
• 2 teaspoon(s) chopped fresh dill
• 1 teaspoon(s) chopped fresh oregano
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) minced garlic
• 3/4 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground pepper
• 3/4 cup(s) nonfat or low-fat Greek-style plain yogurt (see Tips & Techniques)
• 1 teaspoon(s) freshly grated lemon zest
• 2 teaspoon(s) lemon juice
• 1 teaspoon(s) chopped fresh dill
• 1 teaspoon(s) 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 slice(s) (thin) English cucumber
• 8 slice(s) vine-ripened tomato
• 4 slice(s) (thin round) red onion

Preparation

Step 1

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 Tips & Techniques, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155 degrees, 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.

Carb Servings: 2 starch, 1 vegetable, 4 lean meat, 1/2 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (30% dv), Iron (25% dv), Calcium (16% dv).