Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.

Mary Drennen
Recipe by Cooking Light April 2015

Gallery

Credit: Whitney Ott; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.

  • Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.

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 15.1g; saturated fat 5.7g; mono fat 5.8g; poly fat 1.7g; protein 26g; carbohydrates 25g; fiber 4g; cholesterol 73mg; iron 3mg; sodium 529mg; calcium 101mg.
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