Lamb Burgers with Cilantro Raita

Lamb Burgers with Cilantro Raita Recipe
Photo: Johnny Autry; Food Styling: Charlotte Autry
The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile.

Yield:

Serves 4 (serving size: 1 burger)
Total time: 26 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 341
Fat 15 g
Satfat 5.5 g
Monofat 6.4 g
Polyfat 1.6 g
Protein 25.4 g
Carbohydrate 24.3 g
Fiber 1.6 g
Cholesterol 68 mg
Iron 3.6 mg
Sodium 467 mg
Calcium 98 mg

Ingredients

1/3 cup plain fat-free Greek yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 1/2 teaspoons minced seeded serrano chile
1/8 teaspoon kosher salt
1 garlic clove, minced
1/2 English cucumber, grated, squeezed dry
1/2 pound ground beef, 90% lean
6 ounces ground lamb
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 cup baby spinach
4 thin slices red onion
4 (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Combine the first 7 ingredients in a small bowl; stir well.

2. Gently combine beef and lamb, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with 1/4 teaspoon salt and pepper.

3. Heat a large cast-iron skillet over medium-high heat. Add oil to pan, and swirl to coat. Add patties; cook for 3 minutes on each side or until desired degree of doneness.

4. Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 tablespoons raita and top half of bun.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

Cooking Light

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note