My Big Fat Greek Burger

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.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 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.