Prep
time: 20 minutes | Cook time: 8 minutes | Serves 4
Burgers:
3 or 4 scallions (white and light green parts only), chopped (about ¾ cup)
1 pound (454 g) lean ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper, to taste
Olive oil cooking spray
3 or 4 scallions (white and light green parts only), chopped (about ¾ cup)
1 pound (454 g) lean ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper, to taste
Olive oil cooking spray
Yogurt-Mint
Sauce:
½ teaspoon fresh lemon zest
½ cup fresh mint leaves
1 small garlic clove, quartered
¾ cup plain, fat-free yogurt
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
2 teaspoons concentrated chicken broth
½ teaspoon fresh lemon zest
½ cup fresh mint leaves
1 small garlic clove, quartered
¾ cup plain, fat-free yogurt
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
2 teaspoons concentrated chicken broth
1. Mix scallions, lamb, and seasonings in bowl so
they are well
blended. Divide and form into four patties.
blended. Divide and form into four patties.
2. In a medium nonstick skillet, heat cooking
spray over medium-high heat until hot but not smoking. Place patties in
skillet and cook for 4 minutes, then turn over and cook for 4 minutes
more for medium rare.
3. While meat is cooking, combine lemon zest,
mint, and garlic in
mini-processor or chopper and finely chop.
mini-processor or chopper and finely chop.
4. In a medium-size bowl, mix yogurt, cumin,
lemon juice, and
concentrated chicken broth. Add chopped mint mixture and mix well.
concentrated chicken broth. Add chopped mint mixture and mix well.
5. Remove burgers from skillet and drain on paper
towels. Serve
burgers with sauce spooned on top.
burgers with sauce spooned on top.
Per
Serving
calories: 346 ; fat: 27g ; protein: 21g ; carbs: 8g ; fiber: 2g ; sugar: 3g ; sodium: 156mg
calories: 346 ; fat: 27g ; protein: 21g ; carbs: 8g ; fiber: 2g ; sugar: 3g ; sodium: 156mg
