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

Freezing instructions: After forming patties, wrap each individually in heavy-duty aluminum foil, and freeze up to 2 months. Thaw in refrigerator; cook as directed.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 burger and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Place bread in food processor; pulse until coarsely ground. Combine breadcrumbs, onion, and the next 7 ingredients (onion through garlic) in a bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

  • Place patties on grill rack coated with cooking spray, and grill 7 minutes on each side or until done. Serve with Cucumber Sauce.

  • Note: Totals include Cucumber Sauce

Nutrition Facts

234 calories; calories from fat 30%; fat 7.8g; saturated fat 2.7g; mono fat 3.1g; poly fat 2g; protein 27.6g; carbohydrates 13.1g; fiber 2.4g; cholesterol 76mg; iron 3.9mg; sodium 498mg; calcium 129mg.
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