Greek Feta Burgers

Yield: 4 servings (serving size: 1 patty, 1 bun, 2 T tomato, 2 T sauce)
Source: Cooking Light (website)
CL Comments: Substitute ground round for the ground lamb, if desired.
Comments from a CA Kitchen: I substituted ground turkey, Reduced Fat Feta and used Natural Ovens wheat buns which seems to reduce the points from 7 to 4! Made them on the George Foreman grill.


1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon lemon juice
1/4 teaspoon pepper
1 egg white, lightly beaten
3/4 pound lean ground lamb
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh mint or 4 teaspoons dried mint flakes
Cooking spray
4 (1 1/2-ounce) hamburger buns with onions
1/2 cup diced tomato
Cucumber-Dill Sauce


  1. Combine first 4 ingredients in a bowl; stir well. Add lamb, cheese, and mint; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
  2. Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
  3. Place patties on bottom halves of buns; top each with 2 tablespoons tomato, 2 tablespoons Cucumber-Dill Sauce, and top half of bun.


H.U: 7 per serving
CALORIES 336 (31% from fat); FAT 11.4g (satfat 4.6g, monofat 3.6g, polyfat 0.9g); PROTEIN 28.9g; CARBOHYDRATE 29.2g; FIBER 2.7g; CHOLESTEROL 74mg; IRON 3.8mg; SODIUM 425mg; CALCIUM 208mg;

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