Lamb and Bulgur Burgers with Dill-Yogurt Sauce

MAKES: 6 SERVINGS
SERVING SIZE: 1 BURGER
MAKES: 6 BURGERS
PREP: 20 MINS
BAKE: 20 MINS 350°F

 

 

 


Ingredients

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


Directions
  1. For sauce, in a small bowl stir together yogurt and dill. Cover and chill until ready to serve.
  2. 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.
  3. 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).
  4. 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.