Recipe of the Week - Greek Feta Burger

Recipe of the Week - Greek Feta Burger

 

6 ounces nonfat plain Greek yogurt

4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)

1/2 clove garlic, crushed to a paste

1 teaspoon fresh lemon juice

1 pound lean ground beef (93 percent or 95 percent lean)

4 ounces zucchini, finely diced (about 1 cup)

1/2 cup crumbled reduced-fat feta

1/3 cup finely diced red onion

1/2 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil cooking spray

1 jar (7 ounces) roasted red peppers, drained

4 sourdough rolls, split

Shredded romaine (optional)

Sliced cucumber (optional)

In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.