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

The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile.

David Bonom
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry; Food Styling: Charlotte Autry

Recipe Summary

hands-on:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a small bowl; stir well.

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  • Gently combine beef and lamb, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with 1/4 teaspoon salt and pepper.

  • Heat a large cast-iron skillet over medium-high heat. Add oil to pan, and swirl to coat. Add patties; cook for 3 minutes on each side or until desired degree of doneness.

  • Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 tablespoons raita and top half of bun.

Chef's Notes

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.

Nutrition Facts

341 calories; fat 15g; saturated fat 5.5g; mono fat 6.4g; poly fat 1.6g; protein 25.4g; carbohydrates 24.3g; fiber 1.6g; cholesterol 68mg; iron 3.6mg; sodium 467mg; calcium 98mg.
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