Lamb Burgers with Feta-Cucumber Raita

1 Review
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Oxmoor House
Prep Time
17 Mins
Cook Time
11 Mins
Other Time
1 Hour
Yield
6 servings (serving size: 1 burger and 2 tablespoons raita)
January 2004
RECIPE BY Oxmoor House

Although lamb gives this burger the most flavor, feel free to substitute lean ground beef or turkey.

Ingredients

  • Feta-Cucumber Raita
  • 2/3 cup bulgur
  • 2 tablespoons chopped sun-dried tomato, packed without oil
  • 2 tablespoons lemon juice
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 pound lean ground lamb
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Cooking spray
  • 6 (2-ounce) onion sandwich buns
  • 6 Bibb lettuce leaves
  • Feta-Cucumber Raita

Nutritional Information

  • Calories 391
  • Fat 14.4g
  • Satfat 5.4g
  • Protein 21.1g
  • Carbohydrate 44.3g
  • Cholesterol 53mg
  • Iron 3.4mg
  • Sodium 918mg
  • Caloriesfromfat 33%
  • Fiber 5.0g
  • Calcium 134mg

How to Make It

Step 1

Prepare raita.

Step 2

Combine bulgur, tomato, and lemon juice in a small bowl.

Step 3

Bring broth to a boil and pour over bulgur mixture. Let stand 30 minutes or until liquid is absorbed.

Step 4

Preheat broiler.

Step 5

Combine bulgur mixture, lamb, and next 6 ingredients in a medium bowl. Divide lamb mixture evenly into 6 (1/2-inchthick) patties. Place patties on a broiler pan coated with cooking spray; broil 4 to 5 minutes on each side or until desired degree of doneness.

Step 6

Top bottom half of each bun with a lettuce leaf; add burgers. Spoon Feta- Cucumber Raita evenly over burgers; top with remaining half of bun.

Oxmoor House Healthy Eating Collection

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Ratings & Reviews

Hael802's Review

Hael802
July 17, 2014
These burgers are more involved than your typical burgers, but the taste is worth the effort. I made these mid-week, so they are doable as a weeknight meal. If I had been more prepared, I would have made the raita and soaked the bulgur the night before so I was only making the burgers. If those are already prepped, these burgers would be super fast to make.The spice mixture is flavorful without being overpowering. I thought the bulgur added some nice texture to the burgers, and was an interesting way to stretch the meat further. These burgers are very filling; one per adult is plenty. I served them with a simple side of roasted zucchini and yellow squash.
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