Lean ground bison gets added moisture from feta cheese and spinach in this Greek-style burger. A quick sauce made with yogurt and fresh herbs is the perfect condiment (that also can stand on its own as a delicious dip for vegetables or pita chips).


Start to finish: 35 minutes

Servings: 4

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 four 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, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon of pepper. Be careful not to overmix. Form into 4 oval-shaped patties roughly the size of the rolls. Set aside.

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

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

Nutrition information per serving (values are rounded to the nearest whole number): 392 calories; 16 g fat (6 g saturated); 68 mg cholesterol; 30 g carbohydrate; 35 g protein; 6 g fiber; 671 mg sodium.

Recipe from the March-April issue of EatingWell magazine