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Olympian burgers: recipe
Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for Olympian burgers.
Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for Olympian burgers.
INGREDIENTS:
- 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
COOKING:
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.