• Dawna Jodoin

Greek Turkey Burgers with Spinach, Feta & Tzatziki


Ingredients


4 servings

1 cup frozen chopped spinach, thawed

  • 1 pound 93% lean ground turkey

  • ½ cup crumbled feta cheese

  • ½ teaspoon garlic powder

  • ½ teaspoon dried oregano

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 4 small hamburger buns, preferably whole-wheat, split

  • 4 tablespoons tzatziki

  • 12 slices cucumber

  • 8 thick rings red onion (about ¼-inch)

Preparation

  • Prep

30 m

  • Ready In

30 m

  1. Preheat grill to medium-high. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack (see Tip). Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.

  • To make ahead: Prepare patties, wrap individually and refrigerate for up to 8 hours.

  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

  • Nutrition information

Serving size: 1 burger Per serving: 376 calories; 17 g fat(6 g sat); 5 g fiber; 28 g carbohydrates; 30 g protein; 89 mcg folate; 103 mg cholesterol; 5 g sugars; 1 g added sugars; 4,775 IU vitamin A; 4 mg vitamin C; 234 mg calcium; 3 mg iron; 677 mg sodium; 586 mg potassium Nutrition Bonus: Vitamin A (96% daily value), Calcium (23% dv), Folate (22% dv) Carbohydrate Servings: 2 Exchanges: 3 medium-fat protein, 1½ starch, 1 vegetable

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