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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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 497 (59%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 166.9mg||51 %|
|Sodium 663.5mg||23 %|
|Potassium 639.2mg||17 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 38g|
|Protein 44g||63 %|
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Calories per serving: 841
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