Greek Burgers with Feta-Cucumber Yogurt Sauce√

Makes 6.

Note: Fresh herbs, pine nuts and a generous addition of chopped spinach give the standard burger a decidedly Greek spin. While this version calls for ground beef, lamb works well, too. To toast pine nuts, warm them in a dry pan over medium heat until fragrant. From Meredith Deeds.

Feta-Cucumber Yogurt Sauce:

1/4 c. grated cucumber (peeled and seeded)

• 1/3 c. crumbled feta cheese

• 1/4 c. light mayonnaise

1/4 c. plain fat-free Greek yogurt

1/4 tsp. coarsely ground black pepper

1 garlic clove, minced


• 1 1/4 lb. lean ground beef

3 tbsp. chopped fresh mint

• 1 tsp. dried oregano

• 1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

2 c. fresh spinach leaves, chopped

1/4 c. pine nuts, toasted (see Note)

• 2 garlic cloves, crushed

6 whole-grain sandwich buns, split

• Tomato slices

• Red onion slices

• Cucumber slices


Squeeze the cucumber to remove as much of the liquid as possible. In a small bowl, combine the cucumber, feta, mayonnaise, yogurt, pepper and garlic. Cover and chill.

Prepare grill.

To prepare the burgers, combine the beef, spinach, pine nuts, mint, oregano, salt, pepper and garlic in a large bowl. Divide the beef mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill and cook for 6 minutes on each side or until burgers are done.

Place buns on the grill, cut side down and grill for 30 seconds to a minute, or until lightly browned. Spread 2 tablespoons sauce over top half of each bun. Place patties on bottom halves of buns, and top each with onion, tomato, cucumber slices and top half of bun.