Lamb-And-Veggie Burgers with Feta Spread
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Yield: 5 Servings Ready in 1 hours
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|1/2 cUncooked bulgur|
|1/2 cBoiling water|
|1 cDiced baking potato|
|1/2 lbLean ground lamb|
|1 cFinely diced zucchini|
|1/2 cOnions; chopped|
|1/4 cChopped fresh parsley|
|2 Garlic; minced|
|1/4 tsBlack pepper|
|5 Hamburger buns|
|1/2 cNonfat sour cream|
|1/4 cDiced seeded peeled cucumber|
|1/4 tsDried dill|
|1 cloveGarlic; minced|
|1/2 cCrumbled feta cheese|
|5 Tomato slices; 1/4-inch|
Lamb-And-Veggie Burgers with Feta Spread Preparation
FETA SPREAD: Combine and set aside. BURGERS: Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Meanwhile, combine potato and 3 cups water in a saucepan; bring to a boil. Reduce heat, simmer until tender, 5 to 10 minutes, and drain. Cool. Stir together bulgur, potato, lamb, zucchini, onion, parsley, garlic, salt, and pepper in a large bowl. Divide mixture into 5 equal portions and shape into 1/2-inch-thick patties. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Cook patties 4 minutes on each side. Place patties on bottom halves of buns; cover each with 2 tablespoons Feta Spread, 1 tomato slice, and top of bun. Serves 5. [PER SERVING: Calories 406 (25% from fat), Fat 11G (4 g saturated), Protein 21 g, Carbohydrate 55g, Fiber 4g, Cholesterol 61 mg, Iron 3 mg, Sodium 572 mg, calcium 113mg] Notes: Serves 4. Time: 20 min Prep; 20 mins cook. *Recipe from "HEALTHY COOKING: The lighter side of meat," by Sheridan Warrick in Health, October 1998. Recipe by: Health (Oct 1998) Posted to EAT-LF Digest by "firstname.lastname@example.org"
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