| Feta-Stuffed Lamb Burgers with Minted-Yogurt Sauce
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 28 min
Cooking Time: 10 min
Level of Difficulty: Easy
Move over plain beef burgers. These Greek-inspired grillers are spiked with salty feta and then topped with a garlic and mint yogurt sauce.
Ingredients
· 450 g lean lamb leg steak, ground at butchers (or packaged lean ground lamb)
· 1 portion spring onions, minced
· 3 clove garlic, minced, divided
· 2 tablespoon oregano, chopped
· 1 tablespoon parsley, fresh, chopped
· 1 teaspoon lemon(s), zest
· 1 teaspoon oregano, dried
· 1 teaspoon ground cumin
· 1 tablespoon vinegar, sherry-variety
· 85 g feta cheese, crumbled
· 1 portion egg white
· 175 g 0% fat Greek yogurt, plain
· 3 tablespoon fresh mint, leaves, chopped
· 4 mini pitta bread, whole wheat
· 1/2 medium tomato(s), sliced into 4 thin slices
· 1/2 medium onion(s), red, sliced into 4 thin slices
· 1/2 medium Pepper, yellow, sliced into 4 thin rings
Instructions
· In a large mixing bowl, mix together lamb, spring onion, 2 tablespoons of minced garlic, fresh oregano, parsley, lemon zest, dried oregano, cumin and vinegar until thoroughly combined. Add feta and egg white; mix to combine. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
· To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside.
· Heat an outdoor grill or a grill pan over medium-high heat. Add burgers and cook, covered, without moving, for 3 to 5 minutes. Uncover and flip burgers; cook on other side, uncovered, until barely pink in middle, about 3 to 5 minutes more. (Repeat with remaining burgers if they do not all fit on grill pan at once.)
· To assemble burgers, make a large slit in each pitta. Place a burger in each pitta and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato.
Notes
· The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly. |