Name: Lamb-And-Veggie Burgers with Feta Spread
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 ts Salt; 1/4 ts Black pepper; Cooking spray; 5 Hamburger buns; 1/2 c Nonfat sour cream; 1/4 c Diced seeded peeled cucumber; 1/4 ts Dried dill; 1 Garlic clove; minced; 1/2 c Crumbled feta cheese; 5 Tomato slices; 1/4-inch thick

Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

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	ts	Salt
1/4	ts	Black pepper
		Cooking spray
5		Hamburger buns
1/2	c	Nonfat sour cream
1/4	c	Diced seeded peeled cucumber
1/4	ts	Dried dill
1		Garlic clove; minced
1/2	c	Crumbled feta cheese
5		Tomato slices; 1/4-inch thick

INSTRUCTIONS

FETA SPREAD
GARNISH
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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