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Greek Lamb Burgers with Cucumber Sauce

Cooking Light
Greek Lamb Burgers with Cucumber Sauce
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Good, Solid Recipe

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.

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

Ingredients

  • 2  (1-ounce) slices day-old white bread
  • 1/3  cup  chopped red onion
  • 1/3  cup  chopped fresh mint
  • 2  tablespoons  grated lemon rind (about 2 lemons)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  pound  lean ground lamb
  • 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 3  garlic cloves, minced
  • Cooking spray
  • 1/2  cup  Cucumber Sauce

Preparation

Prepare grill.

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

Nutritional Information

Calories:
234 (30% from fat)
Fat:
7.8g (sat 2.7g,mono 3.1g,poly 2g)
Protein:
27.6g
Carbohydrate:
13.1g
Fiber:
2.4g
Cholesterol:
76mg
Iron:
3.9mg
Sodium:
498mg
Calcium:
129mg
Cooking Light, JULY 2000

Member Ratings and Reviews

5 stars
Onecentinvegas
My husband and I LOVE lamb, so I'm always looking for different ways to serve it. This recipe was reasonably good, but it seemed to be missing something. Even after chopping, the spinach seemed kind of stringey and didn't really add much to the recipe. This recipe is bland, but could probably be doctored to taste better. The cucmber sauce, though, was delicious and I plan to use that again.06/07/07