Greek Feta Burger

Ingredients for Greek Feta Burger

• 170g nonfat plain Greek yoghurt

• 110g hothouse cucumbers (unpeeled), coarsely grated (about 80g )

• 1/2 clove garlic, crushed to a paste

• 1 teaspoon fresh lemon juice

• 450g lean beef mince (93 percent or 95 percent lean)

• 110g courgette, finely diced (about 150g )

• 80g crumbled reduced-fat feta

• 50g finely diced red onion

• 1/2 teaspoons dried marjoram

• 1/2 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• Vegetable oil cooking spray

• 1 jar (200g) roasted red peppers, drained

• 4 sourdough rolls, split

• Shredded cos (optional)

• Sliced cucumber (optional)

In a bowl, combine yoghurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, courgette, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 71°C. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yoghurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.