| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Meat, Veggie burg | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Uncooked bulgur |
| 1/2 | c | Boiling water |
| 1 | c | Diced baking potato |
| 3 | c | Water |
| 1/2 | lb | Lean ground lamb |
| 1 | c | Finely diced zucchini |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped fresh parsley |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| Cooking spray | ||
| 5 | Hamburger buns | |
| 1/2 | c | Nonfat sour cream |
| 1/4 | c | Diced seeded peeled cucumber |
| 1/4 | t | Dried dill |
| 1 | Garlic clove, minced | |
| 1/2 | c | Crumbled feta cheese |
| 5 | Tomato slices, 1/4-inch | |
| thick |
INSTRUCTIONS
FETA SPREAD: Combine and set aside. BURGERS: Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Meanwhile, combine potato and 3 cups water in a saucepan; bring to a boil. Reduce heat, simmer until tender, 5 to 10 minutes, and drain. Cool. Stir together bulgur, potato, lamb, zucchini, onion, parsley, garlic, salt, and pepper in a large bowl. Divide mixture into 5 equal portions and shape into 1/2-inch-thick patties. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Cook patties 4 minutes on each side. Place patties on bottom halves of buns; cover each with 2 tablespoons Feta Spread, 1 tomato slice, and top of bun. Serves 5. [PER SERVING: Calories 406 (25% from fat), Fat 11G (4 g saturated), Protein 21 g, Carbohydrate 55g, Fiber 4g, Cholesterol 61 mg, Iron 3 mg, Sodium 572 mg, calcium 113mg] Notes: Serves 4. Time: 20 min Prep; 20 mins cook. *Recipe from "HEALTHY COOKING: The lighter side of meat," by Sheridan Warrick in Health, October 1998. Recipe by: Health (Oct 1998) Posted to EAT-LF Digest by "danis@w-link.net" <Danis@w-link.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
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