| 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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