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Folding feta into the lamb mixture adds a salty tang to the patties in these Lamb and Red Pepper Pita Sandwiches.

Christine Burns Rudalevige
Recipe by Cooking Light December 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 6 (serving size: 1 filled pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 10 ingredients in a food processor; process until smooth. Place breadcrumb mixture in a bowl; add lamb, beef, and feta, stirring gently to combine. Shape mixture into 12 (2-ounce) patties. Refrigerate 10 minutes to set.

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  • Heat a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; repeat procedure with remaining patties.

  • Place 1 lettuce leaf, about 4 cucumber slices, and 2 lamb patties in each pita half.

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

307 calories; fat 12.4g; saturated fat 5.4g; mono fat 4.3g; poly fat 1g; protein 21.6g; carbohydrates 28g; fiber 3.6g; cholesterol 60mg; iron 3mg; sodium 599mg; calcium 85mg.
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