Lamb Burgers with Fennel Salad

Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

Prepare grill or broiler.

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

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.

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

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

Note:

July 2002