The Associated Press

Greek bison bugers with yogurt sauce

Start to finish: 35 minutes

Servings: 4

1 pound ground bison

1⁄2 cup cooked chopped spinach, squeezed dry

1⁄2 cup crumbled feta cheese

3 teaspoons chopped fresh dill, divided

1 teaspoon chopped fresh oregano

1 teaspoon ground cumin

1 teaspoon minced garlic

Kosher salt and ground black pepper

3⁄4 cup nonfat or low-fat Greek-style plain yogurt

1 teaspoon lemon zest

2 teaspoons lemon juice

1 teaspoon chopped fresh mint

4 French rolls or four 4-inch pieces of baguette, split and toasted

16 thin slices English cucumber

8 slices tomato

4 thin slices red onion

Heat grill to medium-high.

In a large bowl, gently combine the bison, spinach, feta, 2 teaspoons of the dill, oregano, cumin, garlic, 3⁄4 teaspoon salt and 1⁄2 teaspoon of pepper. Be careful not to overmix. Form into 4 oval-shaped patties roughly the size of the rolls. Set aside.

To prepare the yogurt sauce, in a small bowl combine the yogurt, lemon zest and juice, remaining teaspoon of dill and the mint. Season with salt and pepper. Set aside.

Oil the grill rack using an oil-soaked folded paper towel held with tongs. Grill the burgers until an instant-read thermometer inserted at the center registers 155 degrees, about 5 to 6 minutes per side.

Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Nutrition information per serving : 392 calories; 16 g fat (6 g saturated); 68 mg cholesterol; 30 g carbohydrate; 35 g protein; 6 g fiber; 671 mg sodium.

(Recipe from the March-April issue of EatingWell magazine)