My big, hearty Greek burgers

Ingredients:

For burgers:

• 600 g lean minced chicken breasts
• 2 cups coarsely chopped baby spinach leaves
• 1/4 cup crumbled feta cheese
• 4 whole wheat hamburger buns
• 1/4 cucumber, thinly sliced
• 4 small romaine lettuce leaves (tough stems trimmed)
• 2 teaspoons olive oil
• 1/2 small onion, chopped
• 1 tbsp chopped fresh dill plus 1 tsp dried
• 1/2 tsp ground black pepper
• 1/4 teaspoon salt

For the yogurt sauce:

• 1/2 cup low-fat Greek yogurt
• 2 teaspoons olive oil
• 2 tsp fresh lemon juice
• 1 crushed clove of garlic
• 1 teaspoon chopped fresh dill leaves
• 1/8 tsp salt
• A pinch of ground black pepper

Preparation:

1. In a small bowl, combine yogurt, oil, lemon juice, garlic, dill, salt and pepper.
   
   Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes.
   
   Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill, and 1/4 teaspoon of black pepper. Stir.
2. Divide the ground turkey into 4 equal-sized circles. Form each circle into 2 equal-sized patties (you should have 8 patties in total).
   
   Top half of the patties with 2 tablespoons of the spinach-feta mixture. Top with the remaining patties, pressing the filling around the edges to seal the filling. Season both sides of the patties with salt and the remaining 1/4 teaspoon of pepper.
3. Spray a grill pan with nonstick cooking spray and heat over medium-high heat or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
   
   To serve, place a patty on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2-3 cucumber slices and a lettuce leaf. Top with the other bun halves and serve.