By: EatingWell

Servings: 4

Yield: 4 servings

Total Time: 35 minutes

Prep Time: 35 minutes

Recipe Description:

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.

Recipe Ingredients:

Burgers

1. 1 pound ground bison
2. 1/2 cup cooked spinach, squeezed dry
3. 1/2 cup crumbled feta cheese, preferably sheep’s-milk
4. 2 teaspoons chopped fresh dill
5. 1 teaspoon chopped fresh oregano
6. 1 teaspoon ground cumin
7. 1 teaspoon minced garlic
8. 3/4 teaspoon kosher salt
9. 1/2 teaspoon freshly ground pepper

Yogurt Sauce

1. 3/4 cup nonfat or low-fat Greek-style plain yogurt (see Note)
2. 1 teaspoon freshly grated lemon zest
3. 2 teaspoons lemon juice
4. 1 teaspoon chopped fresh dill
5. 1 teaspoon chopped fresh mint
6. Pinch of kosher salt
7. Freshly ground pepper to taste

Bun & Toppings

1. 4 French rolls or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
2. 16 thin slices English cucumber
3. 8 slices vine-ripened tomato
4. 4 thin round slices red onion

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.
2. 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.)

Recipe Nutrition:

Per serving: 392 calories; 16 g fat (6 g saturated fat, 1 g mono unsaturated fat); 68 mg cholesterol; 30 g carbohydrates; 35 g protein; 6 g fiber; 671 mg sodium; 458 mg potassium

Nutrtion Bonus: Vitamin A (45% daily value), Vitamin C (30% dv), Iron (25% dv), Calcium (16% dv).

1 1/2 Carbohydrate Servings

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