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.