Beef and Pork Featured Kid-Friendly Recipes — 06 September 2015

Sink your teeth into this lean, juicy Greek-inspired sandwich!

By: Jodie Shield, RDN

Now that you know how to build a healthy hamburger (and grill a lean, juicy one), it’s time to expand your flavor options beyond a basic burger. First up on the taste bud tour is this Greek-inspired burger. The feta cheese, roasted pepper, and olives give it a Mediterranean flair. Skip the bun and stuff everything into a whole-wheat pita pocket. I highly recommend serving it with my classic Greek Hummus or Roasted Pepper and Goat Cheese Dip – opa!

 Mediterranean Burger

4 servings

 Preparation Time = 30 minutes

Cooking Time = 12 minutes

 

Ingredients:

1¼ pounds ground sirloin (90-95% lean)

¼ cup chopped red onion

¼ cup chopped roasted peppers

2 tablespoons chopped black olives

½ cup feta cheese, crumbled

1 garlic clove, minced

1 tablespoon oregano

4 multigrain buns, toasted

Steps:

  1. Preheat grill to medium-high heat.
  2. Place ground sirloin, onion, roasted peppers, olives, feta cheese, garlic, and oregano in large bowl; mix until well combined.
  3. Form ground beef into patties, about 5-ounces each. Chill in refrigerator for about 20 minutes.
  4. Place patties on grill and cook for 6 minutes on each side or until they reach internal temperature of 160°F. Serve on toasted bun with your favorite burger fixings.

Nutrition Information per (1 patty and bun) Serving: 353 calories, 34 grams protein, 25 grams carbohydrate, 13 grams fat, 6 grams saturated fat, 94 milligrams cholesterol, 4 grams fiber, 552 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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