It's still not too late for a backyard cookout! Try grilling up these flavorful, Greek-inspired hamburgers from the Virginia Beef Industry Council. They'll keep your party guests coming back for more.

Olympian Burgers

¼ cup lowfat or regular plain Greek-style yogurt
½ cup olive tapenade, divided
1 pound lean ground beef
ground black pepper to taste
1 small sweet onion, thinly sliced
1 small zucchini, thinly sliced
salt to taste
¼ cup crumbled feta cheese
4 whole-grain toasted hamburger buns
fresh spinach leaves

In a small bowl, combine yogurt and ¼ cup of the tapenade. Cover, and refrigerate until ready to use.

In a large bowl, combine the ground beef and remaining ¼ cup tapenade, mixing thoroughly. Lightly shape into four ½˝-thick patties.

Heat a grill pan over medium heat until hot. Place the patties in the pan, and cook for 10-12 minutes, turning occasionally, until an instant-read thermometer inserted horizontally into the center registers 160°. Season with pepper. Remove from pan, and keep warm.

Add the onion and zucchini to the pan, cooking over medium heat. Season with salt and pepper. Cook 5-6 minutes or until lightly browned and crisp-tender.

Place 1 tablespoon of feta on the bottom of each bun; top evenly with spinach leaves, onion, burger and zucchini. Spread 2 tablespoons of the yogurt mixture on the inside of each bun top. Close sandwiches.

Serves 4.

Source: the Virginia Beef Industry Council