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Lamb Burgers with Fennel Salad

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings
A crunchy yet creamy mixture of fennel, sour cream, yogurt, and mint tops these Greek-style burgers served in pitas. Seasoned feta and olives flavor the patties.

Ingredients

  • Salad:
  • 2 cups thinly sliced fennel bulb (about 1 [8-ounce] bulb)
  • 1/2 cup fat-free sour cream
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated lemon rind
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Burgers:
  • 1/2 cup (2 ounces) crumbled feta cheese with basil and garlic
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 tablespoons Greek seasoning (such as McCormick)
  • 1/4 teaspoon salt
  • 1 pound lean ground lamb
  • 1 pound ground turkey breast
  • Cooking spray
  • 4 (6-inch) pitas, cut in half

Nutrition Information

  • calories 316
  • caloriesfromfat 30 %
  • fat 10.7 g
  • satfat 4.6 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 29 g
  • carbohydrate 24.7 g
  • fiber 1.5 g
  • cholesterol 81 mg
  • iron 2.1 mg
  • sodium 616 mg
  • calcium 133 mg

How to Make It

  1. Prepare grill or broiler.

  2. To prepare salad, combine first 10 ingredients (fennel through garlic).

  3. To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

  4. Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

  5. Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.