- 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
- 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
How to Make It
Combine the first 7 ingredients in a small bowl; stir well.
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.
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.
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.
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.