My husband and I loved this recipe. I did make some modifications though. Doubled the cilantro and omitted the mint and used a jalapeno instead of serrano for a little extra heat. Like another reviewer I also made these with all lamb no beef. Served in a whole wheat pita and added tomato, onion and spinach. Five stars yummy but not worthy of a special occasion. Great for an easy week night meal. Will definately make these again!
Lamb Burgers with Cilantro Raita
More From Cooking Light
Total: 26 Minutes
- Calories: 341
- Fat: 15g
- Saturated fat: 5.5g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.6g
- Protein: 25.4g
- Carbohydrate: 24.3g
- Fiber: 1.6g
- Cholesterol: 68mg
- Iron: 3.6mg
- Sodium: 467mg
- Calcium: 98mg
- 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
- 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.
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