|
|
 |
| General Category : Sandwiches-Burgers-Wraps |
|
| Food Group : Meat-Lamb, Eggs, Vegetables, Cheese/Other Dairy |
|
| Preparation Method : Skillet |
|
|
|
|
Serve these burgers in thickly sliced Italian bread or wrapped in pita bread.
|
|
|
Ingredients
|
|
• |
2 tbsp (30 mL) extra-virgin olive oil |
|
|
• |
1 leek (white and light green parts only), finely chopped |
|
|
• |
1 egg, beaten |
|
|
• |
1/3 cup (75 mL) minced fresh parsley |
|
|
• |
1 tsp (5 mL) dried oregano, crumbled |
|
|
• |
1/2 tsp (2 mL) each salt and black pepper |
|
|
• |
1/4 tsp (1 mL) each cayenne pepper, cumin and allspice |
|
|
• |
1 lb (500 g) ground lamb |
|
|
• |
Tzatziki: |
|
|
• |
1 cup (250 mL) shredded cucumber |
|
|
• |
1/2 tsp (2 mL) salt |
|
|
• |
3/4 cup (175 mL) Balkan-style (full-fat) yogurt |
|
|
• |
2 cloves garlic, minced |
|
|
• |
1 tbsp (15 mL) lemon juice |
|
|
• |
2 tbsp (30 mL) chopped fresh dill (optional) |
|
|
|
|
|
|
Preparation
|
|
Tzatziki: Mix cucumber with salt; let stand for 10 minutes. Squeeze moisture out of cucumber and mix with yogurt, garlic, lemon juice and dill (if using).
In skillet, heat oil over medium heat; fry leek, stirring often, until softened, about 4 minutes. Scrape into bowl; let cool. Mix with egg, parsley, oregano, salt, pepper, cayenne, cumin and allspice. Mix in lamb; shape into 4 patties.
Pan-fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F/71°C, about 15 minutes. Serve with Tzatziki sauce.
Makes 4 servings.
|
|
|
Nutritional information
|
|
Per serving: about 342 cal, 25 g pro, 23 g total fat (9 g sat. fat), 8 g carb, 1 g fibre, 134 mg chol, 668 mg sodium. % RDI: 10% calcium, 21% iron, 8% vit A, 17% vit C, 16% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Summer 2006
|
|
|
