Agree with the previous reviewer - this has potential, but could use something extra... next time I may try putting some feta in the burger mix. I made the cucumber sauce with dill, not parsley, and added some lemon juice - delicious!
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.
Yield: 4 servings (serving size: 1 burger and 2 tablespoons sauce)
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Amount per serving
- Calories: 234
- Calories from fat: 30%
- Fat: 7.8g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 2g
- Protein: 27.6g
- Carbohydrate: 13.1g
- Fiber: 2.4g
- Cholesterol: 76mg
- Iron: 3.9mg
- Sodium: 498mg
- Calcium: 129mg
- 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
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