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 to6 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.

SAFE HANDLING TIPS:

  • It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.
  • 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.


For more information on degree of doneness and other cooking tips visit:
https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see:
https://www.beefitswhatsfordinner.com/cooking/food-safety

Courtesy of BeefItsWhatsForDinner.com