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Greek Lamb Burgers

January 1, 2008  |  recipes

Fresh rosemary, oregano, and lemon rind harmonize with the richness of lamb and feta cheese. For an alternative to tzatziki sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired. Recipe By: Cooking Light 8/07 Serving Size: 6

  • 1/2 cup Feta cheese, crumbled
  • 1 tablespoon Fresh rosemary, chopped
  • 2 teaspoons Lemon rind, grated
  • 2 teaspoons Fresh oregano, chopped
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 3/4 pound lean ground lamb
  • 3/4 pound ground turkey breast
  • Cooking spray 3 (6-inch) pitas, cut in half

Prepare grill. Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoon Tzatziki sauce.