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