|
|
|
|
 |
|
|
| Greek Lamb Burgers Recipe |
Category: Ethnic / Entrees
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1 dorothy cross tmpj72b
1 lb lamb leg meat -- trimmed of
1 yogurt-cucumber sauce:
1 ft and cut into cubes
1/2 cup nonfat plin yogurt
2/3 cup fresh breadcrumbs
1/2 cup diced cucumber
2 tablespoon dry white wine or water
1/2 teaspoon ground cumin
2 tablespoon chopped fresh dill
1 salt to taste
2 tablespoon chopped fresh mint
1 lamb burgers:
2 tablespoon chopped fresh parsley
1 teaspoon olive oil
1/2 teaspoon salt
2 tablespoon pine nuts -- coarsely
1/4 teaspoon freshly ground black
1 chopped
1 pepper
20 ml garlic -- minced
4 6 whole-wheat pita breads
Cooking 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
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
ethnic,entrees
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
