Enjoy these juicy, Greek-inspired burgers from Olympian Shalane Flanagan and chef Elyse Kopecky’s “Run Fast Eat Slow” cookbook. Bison is a rich source of protein and iron — great for replenishing tough endurance-based workouts. If you can’t find bison, ground beef, lamb or turkey can be used as an alternative.
Preheat the grill to medium-high. In a large mixing bowl, combine the egg, feta, almond flour, oregano, garlic, salt and pepper. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch (2,5 cm) thick. Grill the burgers, flipping once, until a thermometer in the center registers 160°F (70°C) and the meat is no longer pink, 3–4 minutes per side. In the last minute, warm the pitas or buns on the grill. Split the pitas or buns open, stuff each with a burger, and top (if desired) with avocado or hummus. Serves: 4 | Serving Size: 1 burger + 1 pita Per serving: Calories: 434; Total Fat: 17g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 119mg; Sodium: 631mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 1g; Protein: 35g Nutrition Bonus: Potassium: 512mg; Iron: 32%; Vitamin A: 4%; Vitamin C: 0%; Calcium: 13% Greek Bison Burgers
Ingredients
Directions
Nutrition Information
