These healthy Greek burgers are made using ground beef mixed with spinach, feta, and sun-dried tomatoes, then drizzled with a delicious tzatziki sauce. For a low carb option, ditch the buns.
I love looking at all of the colors of the fresh ingredients coming together to form the burger patty. This might look like a lot of spinach, but it’s not, as the spinach will shrink when it cooks. I recommend finely chopping up the spinach so that the patties are easier to form and keep together. This recipe yields four big patties, which you can mix and form ahead of time. They should be refrigerated until you’re ready to cook them, and refrigeration also helps harden them so that they don’t fall apart when cooking.
While all of the burger patty ingredients are non-negotiable here, the burger buns and toppings are where you can get creative and do your own thing. I like giving my burger patty a bed of baby spinach to lie on, drizzled with tzatziki sauce, and topped with some sliced onions and a tomato slice.
For burger patties:
1 pound ground beef
5 ounces fresh baby spinach leaves chopped
2 ounces crumbled feta cheese
1/3 cup chopped sun-dried tomatoes
1/2 teaspoon salt
For buns and toppings:
4 whole-wheat sandwich buns
1 ounce fresh spinach leaves
1 to mato sliced
1 small shallot sliced
1/4 cup tzatziki sauce
Combine and mix together all burger patty ingredients in a bowl.
Form into 4 patties. Refrigerate patties for at least 1 hour to harden.
Heat a pan over medium heat, or use a grill. Working in batches, drizzle the inside faces of the buns with a bit of cooking oil and place them face down on the pan. Cook until toasted, a few minutes. Transfer to a serving plate.