Olympian burgers: recipe
Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for Olympian burgers.
- 1 pound Ground Beef (95% lean)
- 1/4 cup low-fat or regular plain Greek-style yogurt
- 1/2 cup olive tapenade, divided
- 1 small sweet onion, thinly sliced
- 1 small zucchini, thinly sliced
- 1/4 cup crumbled feta cheese
- 4 whole-grain hamburger buns, split, toasted
- Fresh spinach leaves
Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.
Combine Ground Beef and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Heat grill pan over medium heat until hot. Place patties in pan; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with pepper, as desired. Remove; keep warm.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
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.
Spread 1 tablespoon yogurt mixture on the cut side of each bun, then add spinach to bottom bun. Place burger on top of spinach and add 1 tablespoon cheese; top evenly onion, and zucchini. Close sandwiches.