Feta-stuffed lamb burgers with minted-yogurt sauce
5
Points®
Total time: 38 min • Prep: 28 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked lean and trimmed lamb leg
1 pound(s), ground at butcher (or packaged lean ground lamb)
Uncooked scallions
1 medium, minced (about 1/4 cup)
Garlic
3 clove(s), large, minced, divided (about 3 Tbsp)
Fresh oregano
2 tbsp(s), chopped
Fresh parsley
1 tbsp(s), fresh, chopped
Lemon zest
1 tsp(s)
Dried oregano
1 tsp(s)
Cumin seeds
1 tsp(s)
Sherry vinegar
1 tbsp(s)
Feta cheese
3 oz, crumbled
Egg whites
1 serving(s), large
Plain lowfat Greek yogurt
6 oz
Fresh mint leaves
3 tbsp(s), fresh, chopped
Whole wheat pita
4 small
Fresh green tomatoes
½ medium, sliced into 4 thin slices
Red onion
½ medium, sliced into 4 thin slices
Yellow bell pepper
½ medium, sliced into 4 thin rings
Instructions
1
In a large mixing bowl, mix together lamb, scallion, 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.
2
To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside.
3
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.)
4
To assemble burgers, make a large slit in each pita. Place a burger in each pita and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato. Yields 1 burger per serving.
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