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Mediterranean Lamb Burgers

 

20

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

Yogurt sauce
12 ounce yogurt, plain
1 each garlic cloves
minced and mashed to a paste
¼ teaspoon salt
3 tablespoons mint leaves
fresh, shredded
Burgers
1 ½ pound ground lamb
from the shoulder
1 each garlic cloves
minced
1 tablespoon rosemary leaves
fresh, or 1 ts crumbled dried rosemary
1 tablespoon parsley leaves
fresh minced, or 1 ts dried thyme
1 x salt and black pepper
*
Chopped salad
cup kalamata olives
coarsely chopped, pitted
*
2 medium tomatoes
ripe, seeded and coarsely chopped
3 tablespoons parsley leaves
fresh, minced
2 tablespoons olive oil
2 teaspoons red wine vinegar
½ cup goat (chevre) cheese
crumbled
*
6 each pita bread
each split halfway around edge to form a pocket
*

Directions

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.

Transfer burgers to pita pockets and sprinkle with goat cheese.

Top with chopped salad.

Serve burgers with yogurt sauce.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 41863% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 232mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 17% Vitamin C 17%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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