Olympian Burgers

This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It's chockfull of vegetables and flavor!

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

Instructions

1. Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.

2. 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.

3. 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.

4. 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.

5. 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.

• Test Kitchen Tips It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.