Vegetarian Feta Burger with Tzatziki Sauce
Ingredients
- 1/4 olive oil
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 cup herb stuffing mix I like Pepperidge Farm
- 2 eggs lightly beaten
- 1-10 ounce package frozen chopped spinach thawed and well-drained
- 1/2 cup feta cheese crumbled
- salt and pepper
to assemble the burgers:
- 4 whole-wheat hamburger buns
- 1 red pepper I used red and yellow
- 1 small red onion sliced thinly
- 1 large tomato sliced
- extra feta crumbles
- red onions
For the Cucumber Yogurt Sauce:
- 1 small container nonfat Greek yogurt
- 1 small cucumber chopped finely
- 1 minced garlic clove
- 1 1/2 teaspoons lemon juice
- salt and pepper
Instructions
- In a large bowl, combine the olive oil, garlic, dried herbs, salt and pepper. Coat the stuffing mix with the olive oil and herbs. Add the eggs, feta, and spinach. Shape into 4 patties.
- Heat a pan to medium high heat, spray the pan with cooking spray and cook the burgers for 3 to 4 minutes per side. The outside should get crispy and brown.
- If you need to, you can keep the spinach feta burgers warm while you are getting the rest of the toppings together and toasting the buns. I put them in a 300 degree oven until I was ready for them.
- To make the Cucumber Yogurt Sauce, simply combine the ingredients in a bowl.
- Add the Greek Spinach Feta burgers to a toasted whole wheat bun. Add some sliced tomatoes, red onions, peppers (roasted peppers would be good too) and extra crumbled feta. Drizzle the yogurt sauce on top. And just like that, dinner is served.
Nutrition
Serving: 1gCalories: 395kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 852mgFiber: 9gSugar: 11g
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