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Friday Feast: Greek Bison Burgers

by Terri Wolfe - Friday, June 24, 2016

Everyone loves a good burger, so why not try one a little different. These Greek Bison Burgers are a unique, tasteful recipe that will have you wanting more. Summer calls for BBQ's so spice yours up with something the crowd will love!

Greek Bison Burgers

Ingredients

BURGERS

1 pound ground bison
1/2 cup cooked spinach, squeezed dry
Earthbound Farm Organic Baby Spinach
1/2 cup crumbled feta cheese, preferably sheep's-milk
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

YOGURT SAUCE

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

BUN & TOPPINGS

4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
16 thin slices English cucumber
Cucumbers Greenhouse
8 slices vine-ripened tomato

Tomatoes Regular
4 thin round slices red onion

Directions

Preheat grill to medium-high.
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.
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.
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.
Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Recipe and image from Eating Well

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