Greek Feta Burger

By keenan

by Marge Perry

Ingredients

• 6 ounces nonfat plain Greek yogurt
• 4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
• 1/2 clove garlic, crushed to a paste
• 1 teaspoon fresh lemon juice
• 1 pound lean ground beef (93 percent or 95 percent lean)
• 4 ounces zucchini, finely diced (about 1 cup)
• 1/2 cup crumbled reduced-fat feta
• 1/3 cup finely diced red onion
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil cooking spray
• 1 jar (7 ounces) roasted red peppers, drained
• 4 sourdough rolls, split
• Shredded romaine (optional)
• Sliced cucumber (optional)

Preparation

Step 1

Preparation

In a bowl, combine yogurt, cucumbers, garlic
and juice; set aside. In another bowl, mix beef,
zucchini, feta, onion, marjoram, salt and
pepper. Form beef mixture into four 3/4-inch-thick
patties. Coat a grill pan or grill rack with
cooking spray. Grill patties over medium-high
heat, flipping once, about 5 minutes
each side, until internal temperature
reaches 160°F. Divide roasted peppers evenly
among bottom roll halves; top with 1 burger,
1/4 yogurt sauce and lettuce and cucumber, if
desired. Top each with other half of roll.

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