• Greek Bison Burgers With Yogurt Sauce

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  • 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.
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