Wednesday, May 30, 2012

Greek Feta Burgers

Today's recipe comes from my roommate Kristina. Her and I are always finding inspiration for recipes where we can make easy switches to keep the flavor big, but the guilt minimal. A lot of the times adding a bunch of condiments to a burger adds a lot of extra calories, but not in this case. Make the conscious switch from beef to turkey, serve with a light cucumber sauce, and fill them with veggies. These greek burgers are under 400 calories each, but are extremely filling!

Greek Feta Burgers


    • 6 oz nonfat plain Greek yogurt
    • 1 large cucumber (unpeeled), 1/2 coarsely grated, 1/2 thinly sliced
    • 1/2 clove garlic, crushed to a paste
    • 1 teaspoon fresh lemon juice
    • 1 lb lean ground turkey
    • 4 oz zucchini, finely diced (about 1 cup)
    • 1/2 cup crumbled reduced-fat feta
    • 1/3 cup finely diced red onion
    • 1/2 teaspoons dried marjoram
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • Vegetable oil cooking spray
    • 1 jar (7 oz) roasted red peppers, drained
    • 4 sandwich thins, or bun/roll of your choice

      In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix turkey, zucchini, feta, onion, marjoram, salt and pepper. Form turkey 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°. 

      Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and sliced cucumbers. Top each with other half of roll.

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