As professional IRONMAN triathlete Linsey Corbin knows well, keeping your freezer stocked with quick, satisfying dinner options can make post-training refueling a lot less stressful. This spring she stumbled across a new freezer-friendly favorite after adding one more challenge to her training and nutrition regimen—deciding to give up bread for lent.

“This became a staple at our house and, to be honest, I don’t even miss the bun much at all,” she says now.

With Mediterranean flavors from feta cheese and olives, Corbin’s recipe offers a healthy, sophisticated alternative to your good old American In-N-Out burger—which even Corbin indulges in from time to time. (“Protein-style,” of course.) Cook a few patties at once (multiply the recipe below to suit your need), throw them into the fridge before you leave for a long, hard ride, and you’ll be ready with an easy meal that just needs to be cooked and tossed over a bed of spinach.

Lamb Burgers in a Bowl

Serves 2

Ingredients

For the burger:

1 pound of ground lamb

1 Tbsp minced garlic

10 or so chopped kalamata olives

Salt and peper to taste

For the sauce:

1 cup of greek yogurt

1/4 cup finely chopped cucumber

1/2 of a lemon

1 Tbsp dill - chopped if fresh or dried

For the bowl:

1-2 cups of spinach

1 tomato, sliced

1/2 cup feta cheese

1-2 tbsp olive oil

1 onion, sliced

Preparation

1. To make the burger: Combine ground lamb, chopped garlic, salt and pepper and chopped olives. Mix well and shape into two or three patties. Let sit while your grill heats up to medium heat. Throw burgers on the grill and cook for four to five minutes per side (for a medium burger).

2. To make the sauce: Combine yogurt, cucumber & dill. Squeeze 1/2 lemon over top to juice. Mix well.

3. While your burgers are grilling: Heat olive oil in a sauce pan, add onion rounds and slowly cook over medium to low heat.

4. To assemble: Place on serving dish one cup of spinach, tomato slices, 1/2 cup of sauce, burger, feta and grilled onions. Enjoy with a knife and fork.

Originally shared on Ironman.com’s feature “Cooking with Corbin”