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Greek Lamb Burgers with Cucumber Sauce

Yield 4 servings (serving size: 1 burger and 2 tablespoons 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

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

  4. Note: Totals include Cucumber Sauce