1½ tablespoons extra-virgin olive oil, divided
½ cup finely chopped yellow onion
5 ounces baby spinach
Kosher salt and ground black pepper
¼ cup nonfat plain Greek yogurt
¼ cup low-fat mayonnaise
2 tablespoons minced seeded pepperoncini
1 tablespoon liquid from the pepperoncini jar
1-2 teaspoons lemon juice, or to taste
1 teaspoon minced garlic
3 ounces crumbled feta cheese
2 tablespoons chopped fresh oregano
1 pound ground turkey
4 whole-wheat hamburger buns
Heat the grill to medium.
In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining ½ tablespoon of olive oil and the spinach and cook, stirring, until the spinach is wilted. Season with salt and pepper, then transfer the mixture to a bowl. Chill in the refrigerator until cooled to room temperature.
Meanwhile, in a small bowl combine the yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic, and salt and pepper to taste. Set aside. Once the spinach has cooled, remove it from the refrigerator and add the feta, oregano, ground turkey, ¼ teaspoon salt and ground black pepper. Mix well, then shape into 4 patties, each about ½-inch thick. Spray the burgers lightly with olive oil cooking spray, then grill over medium heat until just cooked through, about 6 minutes per side. Spread some of the yogurt sauce on the bottom half of each bun, then top with a burger. Spoon the remaining sauce over the burgers and top with the remaining bun hales. Serve immediately.
Nutrition values per serving: 460 calories, 24 g fat (7 g saturated), 34 g carbohydrates, 5 g fiber, 6 g sugar, 29 g protein, 110 mg cholesterol, 1,030 mg sodium.
Sara Moulton for The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.