A small amount of pungent goat cheese flavors the creamy spread. Double the spread and use it on grilled chicken or turkey sandwiches.
2 teaspoons grated lemon rind
1/2 teaspoon salt
2 garlic cloves, minced
1 pound ground turkey breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 large egg white
1/4 teaspoon freshly ground black pepper, divided
1/2 cup 2% reduced-fat Greek-style yogurt (such as Fage)
1/4 cup (1 ounce) crumbled goat cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
6 (2-ounce) whole-wheat hamburger buns, toasted
6 green leaf lettuce leaves
6 (1/8-inch-thick) slices red onion
How to Make It
Combine first 6 ingredients and 1/8 teaspoon pepper in a large bowl, mixing gently. Divide turkey mixture into 6 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
Combine remaining 1/8 teaspoon pepper, yogurt, and next 4 ingredients (through mint) in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture on the bottom half of each bun; top each serving with 1 lettuce leaf, 1 onion slice, and 1 patty. Place top half of bun on each serving.