1 pound ground bison
1/2 cup cooked chopped spinach, squeezed dry
1/2 cup crumbled feta cheese
3 teaspoons chopped fresh dill, divided
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
Kosher salt and ground black pepper
3/4 cup nonfat or low-fat Greek-style plain yogurt
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon chopped fresh mint
4 French rolls or 4 (4-inch) pieces of baguette, split and toasted
16 thin slices English cucumber
8 slices tomato
4 thin slices red onion

Heat a grill to medium-high.

In a large bowl, gently combine the bison, spinach, feta, 2 teaspoons of the dill, the oregano, cumin, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Be careful not to overmix. Form into 4 oval-shaped patties roughly the size of the rolls. Set aside.

To prepare yogurt sauce, in a small bowl combine the yogurt, lemon zest and juice, remaining teaspoon of dill and the mint. Season with salt and pepper. Set aside.

Oil grill rack using an oil-soaked folded paper towel held with tongs. Grill burgers until an instant-read thermometer inserted at center registers 155 F, about 5 to 6 minutes per side.

Assemble burgers on the rolls with yogurt sauce, the cucumber, tomato and onion.

Makes 4 servings.

— Recipe from the March-April issue of EatingWell magazine.