Lamb-And-Veggie Burgers with Feta Spread
- 1/2 c Uncooked bulgur
- 1/2 c Boiling water
- 1 c Diced baking potato
- 3 c Water
- 1/2 lb Lean ground lamb
- 1 c Finely diced zucchini
- 1/2 c Chopped onion
- 1/4 c Chopped fresh parsley
- 2 Garlic cloves; minced
- 1/2 ts Salt
- 1/4 ts Black pepper
- Cooking spray
- 5 Hamburger buns
--------------------------------FETA SPREAD--------------------------------
1/2 c Nonfat sour cream
1/4 c Diced seeded peeled cucumber
1/4 ts Dried dill
1 Garlic clove; minced
1/2 c Crumbled feta cheese
----------------------------------GARNISH----------------------------------
5 Tomato slices; 1/4-inch
-thick
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 "danis@w-link.net" on Sep 20,
1998, converted by MM_Buster v2.0l.
1/2 c Nonfat sour cream
1/4 c Diced seeded peeled cucumber
1/4 ts Dried dill
1 Garlic clove; minced
1/2 c Crumbled feta cheese
----------------------------------GARNISH----------------------------------
5 Tomato slices; 1/4-inch
-thick
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 "danis@w-link.net"
1998, converted by MM_Buster v2.0l.
