Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.

Deb Wise
Recipe by Cooking Light August 2016

Gallery

Jennifer Causey; Styling: MIndi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups salad, 2 patties, and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.

  • Shape beef mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.

  • Combine yogurt, mayonnaise, 1 tablespoon lime juice, remaining 2 tablespoons parsley, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Grate half of cucumber half; stir grated cucumber into yogurt mixture.

  • Toss kale with oil and remaining 1 tablespoon juice. Slice remaining onion and cucumber. Divide kale mixture among 4 plates; top with sliced onion, sliced cucumber, and tomato. Arrange 2 patties on each salad; top evenly with yogurt mixture.

Nutrition Facts

287 calories; fat 18.9g; saturated fat 5.3g; mono fat 9.5g; poly fat 2.6g; protein 21g; carbohydrates 8g; fiber 2g; cholesterol 104mg; iron 4mg; sodium 520mg; calcium 84mg; sugars 3g; added sugar 0g.
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