Greek Lamb Burgers with Cucumber Sauce

Freezing instructions: After forming patties, wrap each individually in heavy-duty aluminum foil, and freeze up to 2 months. Thaw in refrigerator; cook as directed.


4 servings (serving size: 1 burger and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 2.7 g
Monofat 3.1 g
Polyfat 2 g
Protein 27.6 g
Carbohydrate 13.1 g
Fiber 2.4 g
Cholesterol 76 mg
Iron 3.9 mg
Sodium 498 mg
Calcium 129 mg


2 (1-ounce) slices day-old white bread
1/3 cup chopped red onion
1/3 cup chopped fresh mint
2 tablespoons grated lemon rind (about 2 lemons)
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 pound lean ground lamb
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
Cooking spray
1/2 cup Cucumber Sauce


Prepare grill.

Place bread in food processor; pulse until coarsely ground. Combine breadcrumbs, onion, and the next 7 ingredients (onion through garlic) in a bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on grill rack coated with cooking spray, and grill 7 minutes on each side or until done. Serve with Cucumber Sauce.

Note: Totals include Cucumber Sauce

July 2000
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