MAKES: 6 SERVINGS
SERVING SIZE: 1 BURGER
MAKES: 6 BURGERS
PREP: 20 MINS
BAKE: 20 MINS 350°F
1 6 ounce carton plain low-fat yogurt
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
3/4 cup water
1/2 cup bulgur
1/2 teaspoon salt
1/4 cup finely chopped onion
3 tablespoons snipped fresh parsley
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
12 ounces lean ground lamb
Tomato slices (optional)
6 ciabatta rolls or whole wheat hamburger buns, split
1/2 of a medium cucumber, thinly sliced
- For sauce, in a small bowl stir together yogurt and dill. Cover and chill until ready to serve.
- Preheat oven to 350 degrees F. In a small saucepan bring the water to boiling. Stir in bulgur and 1/4 teaspoon of the salt; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Let stand, covered, for 5 minutes.
- Meanwhile, in a large bowl combine onion, parsley, garlic, coriander, oregano, pepper, and the remaining 1/4 teaspoon salt. Add cooked bulgur and ground lamb; mix well. Shape meat mixture into six 1/2-inch-thick patties. Place in a shallow baking pan. Bake for 20 to 25 minutes or until meat is done (160 degrees F).
- Place tomato slices (if desired) and burgers on bottoms of rolls. Add sauce and sliced cucumber. Replace tops of rolls.
Nutrition Facts (Lamb and Bulgur Burgers with Dill-Yogurt Sauce)
Per serving: 295 kcal , 11 g fat (4 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 40 mg chol. , 454 mg sodium , 32 g carb. , 4 g fiber , 5 g sugar , 18 g pro.