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Burger Patty Salad

Photo: Jennifer Causey; Styling: MIndi Shapiro Levine

Yield

Serves 4 (serving size: 1 1/2 cups salad, 2 patties, and 1/4 cup sauce)

We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.

Ingredients

  • 1/2 medium red onion
  • 1/4 cup chopped parsley, divided
  • 3/4 teaspoon black pepper, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground allspice
  • 2 garlic cloves
  • 6 ounces 90% lean ground beef
  • 4 ounces lean ground lamb
  • 1 large egg
  • Cooking spray
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup canola mayonnaise
  • 2 tablespoons fresh lime juice, divided
  • 1/2 English cucumber
  • 1 (5-oz.) pkg. baby kale leaves
  • 1 tablespoon olive oil
  • 1 medium tomato, cut into 8 wedges

Nutrition Information

  • calories 287
  • fat 18.9 g
  • satfat 5.3 g
  • monofat 9.5 g
  • polyfat 2.6 g
  • protein 21 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 104 mg
  • iron 4 mg
  • sodium 520 mg
  • calcium 84 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.

  2. Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.

  3. Shape beef mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.

  4. Combine yogurt, mayonnaise, 1 tablespoon lime juice, remaining 2 tablespoons parsley, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Grate half of cucumber half; stir grated cucumber into yogurt mixture.

  5. Toss kale with oil and remaining 1 tablespoon juice. Slice remaining onion and cucumber. Divide kale mixture among 4 plates; top with sliced onion, sliced cucumber, and tomato. Arrange 2 patties on each salad; top evenly with yogurt mixture.