Lamb-and-veggie Burgers With Feta Spread Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Uncooked bulgur,
1/2 cup: Boiling water,
1 cup: Diced baking potato,
3 cup: Water,
1/2 lbs: Lean ground lamb,
1 cup: Finely diced zucchini,
1/2 cup: Chopped onion,
1/4 cup: Chopped fresh parsley,
2: Garlic cloves, minced
1/2 tsp: Salt,
1/4 tsp: Black pepper,
Cooking spray,
5: Hamburger buns,
FETA SPREAD
1/2 cup: Nonfat sour cream,
1/4 cup: Diced seeded peeled cucumber,
1/4 tsp: Dried dill,
1: Garlic clove, minced
1/2 cup: Crumbled feta cheese,
GARNISH
5: Tomato slices, 1/4-inch thick
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp