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


Ingredients:

• 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.