November 24, 2019
Greek/Himalayan Burgers
Greek/Himalayan Burgers This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It's chock full of vegetables and flavor!
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Ingredients: 1 pound Ground Yak (93% lean)
1/4 cup low-fat or regular yogurt
1/2 cup olive tapenade, divided
1 small sweet onion, thinly sliced
1 small zucchini, thinly sliced
1/4 cup crumbled feta or bleu cheese
3 whole-grain hamburger buns, split, toasted
Fresh spinach leaves
Cooking: Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Yak.
Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.
Combine Ground Yak and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into three 1/2-inch thick patties.
Heat grill pan over medium heat until hot. Place patties in pan; cook 8 to 10 minutes until instant-read thermometer inserted horizontally into center registers 145°F, turning occasionally. Season minimally with pepper, as desired. Remove; keep warm.
Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5 to 6 minutes or until lightly browned and crisp-tender, turning occasionally.
Place 1 tablespoon cheese on bottom of each bun; top evenly with spinach leaves, onion, burger and zucchini. Spread 2 tablespoons yogurt mixture on cut side of each bun top. ENJOY!!
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