| 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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