My Big Fat Greek Burger

justcallmetoni's Note:

I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 1 lb 93% lean ground beef
• 1/2 cup cooked spinach, squeezed dry (frozen works well)
• 1/2 cup crumbled reduced-fat 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 fresh ground pepper

yogurt sauce

• 1/2 cup nonfat greek-style plain yogurt
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh dill
• 1 pinch kosher salt
• fresh ground pepper
• 4 whole wheat pita bread or 4 white pita bread, warmed
• 1/2 cucumber, cut into 16 thin slices
• 2 plum tomatoes (use a dry tomato to avoid a soggy sandwich) or 3 campari tomatoes, thin sliced (use a dry tomato to avoid a soggy sandwich)
• 1 small red onion, cut into thin papery slices

Directions:

1. Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
2. To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
3. Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
4. To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.