| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Milk |
| 2 |
tb |
Cornmeal |
| 1 |
tb |
Onion; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Dried oregano; crushed |
| 1/8 |
ts |
Lemon pepper seasoning |
| 1/2 |
lb |
Lean ground lamb |
| 1/2 |
lb |
Lean ground beef |
| 1/3 |
c |
Finely crumbled feta cheese |
| 1 |
ts |
Ouzo liqueur (optional) |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground red pepper |
| 2 |
lg |
Pita bread rounds; split |
| 2 |
c |
Shredded spinach |
INSTRUCTIONS
In a bowl, combine 2 tablespoons of the milk, cornmeal, onion, garlic,
oregano, lemon pepper, and 1/4 teaspoon salt. Add meats; mix well. Shape
into eight 1/4" thick patties. Combine feta, remaining milk, and ouzo.
Place 1 tablespoon feta mixture in centers of 4 patties. Top with remaining
patties; press edges to seal. Combine cumin and red pepper; sprinkle onto
patties. Grill burgers, on an uncovered grill, directly over medium-hot
coals for 7 minutes. Turn and grill for 6 to 8 minutes more for medium
doneness; serve in pitas with spinach.
Nutritional information per serving: 334 cal., 31 g pro., 22 g carbo., 13
g fat, 93 mg chol., 384 mg sodium, 500 mg potassium, 2 g dietary fiber. US
RDA: 31% vit. A
Better Homes and Gardens Prize Tested Recipes By Ellen Burr Truro, Mass.
posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-18-95
(2134)
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