Turkey-Spinach Burgers with Pepperoncini Sauce
- 2 Tbsp extra-virgin olive oil, divided, plus olive oil cooking spray
- 1/2 cup finely chopped onion
- 5 oz baby spinach
- Kosher salt and freshly ground black pepper
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup low-fat mayonnaise
- 2 Tbsp minced seeded pepperoncini
- 1 Tbsp liquid from the pepperoncini jar
- 1 to 2 tsp fresh lemon juice or to taste
- 1 tsp minced garlic
- 3 oz crumbled feta cheese
- 2 Tbsp chopped fresh oregano
- 1 lb ground turkey
- 4 whole-wheat hamburger buns, toasted
- Lettuce and sliced tomatoes for garnish
- Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Increase heat to medium-high, add remaining 1 tablespoon oil and spinach, and cook, stirring, until spinach is wilted. Season with salt and pepper and transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.
- Meanwhile, combine yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic, and salt and pepper to taste in a small bowl and set aside.
- Preheat grill to medium. Once spinach has cooled, remove it from refrigerator and add feta, oregano, ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix just until combined and shape into 4 patties, each about 1/2 inch thick.
- Spray burgers lightly with cooking spray, and then grill over medium heat until just cooked through, about 6 minutes per side. Spread some yogurt sauce on bottom half of each bun, and then top with lettuce and tomato slices and a burger.
- Spoon remaining sauce over burgers and top with remaining bun halves. Serve immediately.
474 Calories, 31 g Protein, 34 g Carbohydrates, 6 g Fiber, 26 g Total fat (7 g sat, 9 g mono, 4 g poly), 947 mg Sodium, ★★★★★ Manganese, ★★★★ Selenium, ★★ Vitamin B2 (riboflavin), K, Calcium, Iron, Phosphorus, Zinc, ★ Vitamin A, B1 (thiamine), B3 (niacin), B6, B12, Biotin, C, E, Folate, Pantothenic acid, Copper, Magnesium