Olympian Burgers

Name: Olympian Burgers
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; Greek-style yogurt; olive tapenade; sweet onions; zucchini; feta cheese; whole wheat hamburger buns; fresh spinach

This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It's chockfull of vegetables and flavor!

Cook Time: 35 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound Ground Beef (95% lean)
1/4 cup low-fat or regular plain Greek-style yogurt
1/2 cup olive tapenade, divided
1 small sweet onion, thinly sliced
1 small zucchini, thinly sliced
1/4 cup crumbled feta cheese
4 whole-grain hamburger buns, split, toasted
Fresh spinach leaves

Preparation

Step 1

Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.
Step 2

Combine Ground Beef and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Step 3

Heat grill pan over medium heat until hot. Place patties in pan; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with pepper, as desired. Remove; keep warm.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Step 4

Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5 to 6 minutes or until lightly browned and crisp-tender, turning occasionally.
Step 5

Spread 1 tablespoon yogurt mixture on the cut side of each bun, then add spinach to bottom bun. Place burger on top of spinach and add 1 tablespoon cheese; top evenly onion, and zucchini. Close sandwiches.

Nutrition Information

406 Calories

0 %*

6g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

5.3 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 406 Calories; 171 Calories from fat; 19g Total Fat (6 g Saturated Fat; 4 g Monounsaturated Fat;) 74 mg Cholesterol; 655 mg Sodium; 30 g Total Carbohydrate; 4.8 g Dietary Fiber; 30 g Protein; 5.3 mg Iron; 7.3 mg NE Niacin; 0.6 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6.4 mg Zinc; 34 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.