Artichoke and Feta Burger

The Artichoke and Feta Burger is a delicious vegetarian Greek-inspired dish that combines the earthy flavors of artichokes with the tangy creaminess of feta cheese. Served on a toasted bun with fresh greens and a zesty yogurt sauce, this burger is both satisfying and refreshing.

Ingredients

• Canned artichoke hearts - 200 grams, drained and chopped
• Feta cheese - 100 grams, crumbled
• Cooked quinoa - 100 grams
• Bread crumbs - 50 grams
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Fresh spinach or arugula - for topping
• Greek yogurt - 100 grams, for sauce
• Cucumber - 1/4, grated (for sauce)
• Dill - 1 teaspoon, chopped (for sauce)

Steps

1. In a mixing bowl, combine the chopped artichoke hearts, crumbled feta cheese, cooked quinoa, bread crumbs, minced garlic, parsley, oregano, lemon juice, olive oil, salt, and black pepper. Mix until well combined.
2. Form the mixture into two patties, pressing firmly to hold them together.
3. Heat a non-stick skillet over medium heat and add a little olive oil. Cook the patties for about 4-5 minutes on each side until they are golden brown and heated through.
4. While the patties are cooking, prepare the yogurt sauce by mixing the Greek yogurt, grated cucumber, and chopped dill in a small bowl. Season with a pinch of salt and pepper to taste.
5. Toast the burger buns lightly in the skillet or a toaster.
6. Assemble the burgers by placing a patty on each bun, topping with fresh spinach or arugula, and drizzling with the yogurt sauce. Serve immediately.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 25 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber and protein, promoting digestive health and satiety.
• Contains antioxidants and anti-inflammatory properties from artichokes and herbs.

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