Greek Burgers with Herbed Feta Spread
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Spinach, yogurt, and sweet pepper team up to make these Mediterranean-style burgers both healthy and irresistible.
Ingredients
- 12 ounces 90% or higher lean ground beef
- 1/2 cup quick-cooking rolled oats
- 1/3 cup finely chopped red onion
- 1 egg white
- 3 tablespoons snipped fresh mint or basil
- 1/2 teaspoon garlic salt
- 1 small red sweet pepper, stemmed, seeded, and quartered
- 1 6-ounce carton plain low-fat or fat-free yogurt
- 1/3 cup crumbled feta cheese with garlic and herb
- 2 large whole wheat pita bread rounds, halved, or 4 whole wheat hamburger buns, split and toasted
- 1 cup fresh baby spinach leaves
- In a medium bowl, combine ground beef, oats, red onion, egg white, 2 tablespoons of the mint, and the garlic salt; mix well. Form into four 3/4-inch-thick patties.
- Place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until done (160 degrees F),* turning once. Add pepper quarters to grill for the last 8 to 10 minutes of grilling or until skins are charred and pepper quarters are tender, turning once.
- Meanwhile, in a small bowl, stir together yogurt and feta cheese.
- Cut pepper quarters into strips, peeling off any loose skin if desired. Serve burgers with pita halves, pepper strips, yogurt mixture, and spinach. Sprinkle with the remaining 1 tablespoon mint. (If using hamburger buns, spread yogurt mixture onto bottoms of buns. Top bun bottoms with spinach, burgers, pepper strips, and remaining 1 tablespoon mint. Replace bun tops.) Makes 4 servings.
- The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
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