Yield: 5 Servings
Measure | Ingredient |
---|---|
½ cup | Uncooked bulgur |
½ cup | Boiling water |
1 cup | Diced baking potato |
3 cups | Water |
½ pounds | Lean ground lamb |
1 cup | Finely diced zucchini |
½ cup | Chopped onion |
¼ cup | Chopped fresh parsley |
2 \N | Garlic cloves; minced |
½ teaspoon | Salt |
¼ teaspoon | Black pepper |
\N \N | Cooking spray |
5 \N | Hamburger buns |
½ cup | Nonfat sour cream |
¼ cup | Diced seeded peeled cucumber |
¼ teaspoon | Dried dill |
1 \N | Garlic clove; minced |
½ cup | Crumbled feta cheese |
5 \N | Tomato slices; 1/4-inch thick |
FETA SPREAD
GARNISH
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 ½-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@..." <Danis@...> on Sep 20, 1998, converted by MM_Buster v2.0l.