Side Pannel
Greek Lamb Burgers
Ingredients List
- Dorothy Cross TMPJ72B
- 1 lb Lamb leg meat -- trimmed of
- YOGURT-CUCUMBER SAUCE:
- Ft and cut into cubes
- 1/2 c Nonfat plin yogurt
- 2/3 c Fresh breadcrumbs
- 1/2 c Diced cucumber
- 2 tb Dry white wine or water
- 1/2 ts Ground cumin
- 2 tb Chopped fresh dill
- Salt to taste
- 2 tb Chopped fresh mint
- LAMB BURGERS:
- 2 tb Chopped fresh parsley
- 1 ts Olive oil
- 1/2 ts Salt
- 2 tb Pine nuts -- coarsely
- 1/4 ts Freshly ground black
- Chopped
- Pepper
- 20 ml Garlic -- minced
- 4 6" whole-wheat pita breads
Directions
To make yogurt-cucumber sauce: In a medium-sized bowl, stir together all
ingredients. To make lamb burgers: In a small skillet, heat oil over low
heat. Add pine nuts and saute until they begin to color, about 30 seconds.
Add garlic, and saute until light golden, about 30 seconds longer. Turn the
mixture out onto a small plate and let cool. Prepare a grill or preheat the
broiler. In a meat grinder or food processor using an on/off motion, grind
lamb. In a large bowl, moisten breadcrumbs with wine or water. Add the
ground lamb, the pine nut-garlic mixture, dill, mint, parsley, salt and
pepper; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties.
Grill or broil the patties on a lightly oiled rack until browned and cooked
through, about 5 minutes per side. Tuck the patties into pitas and top with
yogurt-cucumber sauce. Serves 4. COMMENTS: Because you grind the lamb
yourself (a food processor does the job nicely), you can guarantee that the
meat is the lean portion from the leg. 355 calories per serving: 10 grams
fat, 673 mg sodium and 57 mg cholesterol Reformatted for Meal Master by:
CYGNUS, HCPM52C & CMINEAH Converted by MMCONV vers. 1.10
ingredients. To make lamb burgers: In a small skillet, heat oil over low
heat. Add pine nuts and saute until they begin to color, about 30 seconds.
Add garlic, and saute until light golden, about 30 seconds longer. Turn the
mixture out onto a small plate and let cool. Prepare a grill or preheat the
broiler. In a meat grinder or food processor using an on/off motion, grind
lamb. In a large bowl, moisten breadcrumbs with wine or water. Add the
ground lamb, the pine nut-garlic mixture, dill, mint, parsley, salt and
pepper; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties.
Grill or broil the patties on a lightly oiled rack until browned and cooked
through, about 5 minutes per side. Tuck the patties into pitas and top with
yogurt-cucumber sauce. Serves 4. COMMENTS: Because you grind the lamb
yourself (a food processor does the job nicely), you can guarantee that the
meat is the lean portion from the leg. 355 calories per serving: 10 grams
fat, 673 mg sodium and 57 mg cholesterol Reformatted for Meal Master by:
CYGNUS, HCPM52C & CMINEAH Converted by MMCONV vers. 1.10
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