Servings: 4
Prep Time: 15 Min.
Cook Time: 18 Min.

* 1 lb. ground beef (95% lean)
* 1/4 c. low-fat or regular plain Greek-style yogurt
* 1/2 c. olive tapenade, divided
* 1 small sweet onion, thinly sliced
* 1 small zucchini, thinly sliced
* 1/4 c. crumbled feta cheese
* 4 whole-grain hamburger buns, split, toasted
* Fresh spinach leaves

1. Combine yogurt and 1/4 c. tapenade in small bowl. Cover and refrigerate until ready to use.
2. Combine ground beef and remaining 1/4 c. tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-in. thick patties.
3. Heat grill pan over medium heat until hot. Place patties in pan; cook 10-12 min. until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with pepper, as desired. Remove; keep warm.
4. Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5-6 min. or until lightly browned and crisp-tender, turning occasionally.
5. Place 1 Tbsp. cheese on bottom of each bun; top evenly with spinach leaves, onion, burger and zucchini. Spread 2 Tbsp. yogurt mixture on cut side of each bun top. Close sandwiches.

* Recipe Courtesy of The Beef Checkoff

Calories: 406;   Total Fat: 19g;   Saturated Fat: 6g;   Cholesterol: 74mg;   Total Carbs: 30g;   Fiber: 5g;   Protein: 30g;   Sodium: 655mg;