Greek Lamb Burgers with Cucumber Sauce
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





