Lean ground beef (93% lean): 85g (3 oz), Whole wheat burger bun: 1/2 bun (25g), Quinoa (cooked): 50g (1/4 cup), Cucumber: 50g (1/2 cup, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 25g (1/4 cup, thinly sliced), Kalamata olives: 15g (5-6, pitted and sliced), Feta cheese: 15g (1 tbsp, crumbled), Fresh parsley: 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. In a bowl, combine 85g lean ground beef, 3g minced garlic, 1g dried oregano, a pinch of salt, and 1g black pepper. Form into a patty. 2. Heat a non-stick skillet over medium-high heat and cook the patty for 3-4 minutes per side, or until cooked through. 3. Toast 1/2 whole wheat burger bun until golden. Tear into pieces. 4. In a bowl, combine 50g cooked quinoa, 50g diced cucumber, 50g halved cherry tomatoes, 25g sliced red onion, 15g sliced olives, and the torn bun pieces. 5. Drizzle with 5ml olive oil and 5ml lemon juice. 6. Top with the cooked beef patty, 15g crumbled feta cheese, and 5g chopped parsley. Serve immediately.
