We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.
1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin
4 (1 1/2-ounce) whole-wheat hamburger buns
1/4 cup plain fat-free Greek yogurt
2 tablespoons reduced-fat feta cheese, crumbled
1 tablespoon finely chopped fresh mint
1 teaspoon lemon juice
1 cup baby arugula
How to Make It
Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.
Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.
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.
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