Lamb-and-veggie burgers with feta spread

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.

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