| |
| INGREDIENTS |
| Burger: |
| 1 lb. |
ground turkey |
| ¼ cup |
breadcrumbs |
| 1 tsp. |
dried oregano |
| 1 tsp. |
dried basil |
| 1 pkg. |
(10 oz.) chopped frozen spinach, thawed and drained (press all the water out w/sieve and paper towel) |
| ⅓ cup |
crumbled light feta cheese |
| ½ |
cucumber, sliced thin (save the other half for sauce) |
| 1 |
tomato, sliced thin |
| |
lettuce leaves |
| 4 |
whole wheat hamburger buns or 4 whole wheat pitas |
| Sauce: |
| 1 |
(8 oz.) container plain yogurt |
| ½ cup |
grated cucumber, drained (Place grated cucumber onto paper towel, rollup and press until liquid runs out.) |
| ½ tsp. |
dried mint or 1 tsp. fresh mint, chopped fine |
| 1 |
clove garlic, chopped |
| |
pinch of pepper |
|
|
|
| RECIPE |
Burger:
- Mix ingredients until combined making sure the spinach is well distributed through the meat. Do no over mix.
- Divide into 4 even balls and press into patties. Set aside until ready to grill. (Grill or barbecue on Foreman Grill. Spray grill with nonfat cooking spray. Grill over medium heat turning once—each side should take 3 minutes.)
Sauce:
- Mix sauce ingredients together and let sit until ready to use. The longer it sits the better the flavor.
- Toast buns or warm pitas. Spread yogurt sauce on one side of the bun or inside the pita bread. Place turkey patty onto bun or in pita. Add cucumber slices, tomato slices, and lettuce leaves. Serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 burger on bun
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
410 |
|
| Total Fat |
15 g |
|
| Sodium |
620 mg |
|
| Total Carbohydrates |
37 g |
|
| Fiber |
6 g |
|
| Protein |
33 g |
|
|
|
