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Greek Bison Burgers

Greek Bison Burgers

Ingredients

  • 1 pound ground bison
  • ½ cup cooked spinach, squeezed dry
  • ½ 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
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¾ cup nonfat or low-fat Greek-style plain yogurt
  • 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
  • 4 French rolls, or 4-inch pieces of baguette, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion

Directions:

  • Preheat grill to medium-high.
  • Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, ¾ teaspoon salt and ½ 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. 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.