Recipes

“Juicy Lucy” gone HEALTHY!!!

In the mood for a Juicy, flavor-packed, get-in-my-belly, but I don’t want to kill my Macros Burger?

Well then we’ve got the solution for you! This Greek-Inspired STUFFED burger patty is perfect for your low-carb days!  

It’s also great for Meal Prep and left-overs!

4U Fitness Healthy Stuffed Burger

 

Burger Patty Ingredients:

  • 1 lb. 93/7 Lean Ground Turkey or 96/4 Lean Ground Beef
  • 2 cups packed Baby Spinach Leaves
  • 1/2 medium onion (diced)
  • 1/4 cup Low-fat Feta
  • 1 tsp Fresh Chopped Dill (or 1 tsp Dill Weed)
  • 1/2 tsp Black Pepper
  • 4 Butter Lettuce or Romaine Leaves

 

Lemon & Dill Yogurt Sauce:

  •  1/2 cup Nonfat Plain Greek Yogurt
  • 2 tsp Olive Oil
  • 2 tsp Fresh Lemon Juice
  • 1 tbsp Minced Garlic
  • 1 tsp Fresh Chopped Dill (or 1 tsp Dill Weed)
  • Salt & Pepper to taste (minimal)

 

Cookware:

  • 2 Medium/Large Saute Pans
  • 1 medium plate
  • 1 small mixing bowl

 

Directions:

  1. Coat one saute pan with olive oil spray, turn to medium heat and add spinach and onion. Cook for 2-3 minutes, until veggies are translucent. Then add Feta, Dill & Pepper. Mix well and set aside.
  2. On a separate plate, make 4 rounds out of the turkey. Then dive each round in half, making 8 small patties.
  3. Spoon 2 tbsp of veggie/feta mixture onto 4 of the patties. Then top with the remaining 4 patties, gently sealing the outsides by pressing the turkey with your fingertips.
  4. Coat another saute pan with olive spray, turn to medium/high heat, and cook patties for 5-6 minutes per side.
  5. In a mixing bowl, add all Yogurt Sauce ingredients and whisk until blended evenly.
  6. Once patties are fully-cooked, remove from heat and spoon 1-2 tbsp of Yogurt Sauce onto each patty. Serve each patty inside a Lettuce Leaf!

4U Fitness Feta and Spinach Stuffed Burger Recipe

 

Macros for 1 of 4 patties (with 1 tbsp Yogurt Sauce) served on lettuce wrap:

Protein: 22 grams / Carbs: 5 grams / Fat: 10 grams

Approximately 205 calories

 

 

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Yield/Serving

Macros

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