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.