| 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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