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Olympian Burgers

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

  • 35
    min
  • 4
    SERVINGS
  • 410
    Cal
  • 30 g
    Protein

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

Cooking:

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

  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.

  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.

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

  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.

  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.

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.

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