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Greek burgers
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| Artist: |
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| Categories: |
Burgers, Eastern European, Entrees, Greek, Meats, Sandwiches |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Extra-lean ground beef | | 1
| cl | Garlic, minced | | 2
| tbsp | Fresh lemon juice | | 1
| tsp | Dried oregano leaves | | 1/4
| tsp | Ground cumin | | 1/4
| tsp | Ground pepper | | 1
| med | Size plum tomato | | 2
| tbsp | Flat-leaf parsley, minced | | 4
| | 6" whole-wheat pita pocket | | | -breads | | | Romaine lettuce lea | | 1
| small | Red onion |
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Procedures:
| 1 | Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper, plum tomato, and parsley. | | 2 | Form into 4 patties about ? thick. | | 3 | Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes on each side for medium-rare. | | 4 | Cut the top thrie off each of four 6" whole-wheat pita pocket breads. | | 5 | Turn the cut-off piece round side down; tuck inside to pocket bread to reinforce bottom. | | 6 | Place a grilled burger in each pocket bread along with a romaine lettuce leaf and paper-thin slices from 1 sm red onion. | | 7 | Pass ?cup cilantro chutney (page 218) to spoon into burgers. | | 8 | Note: these hamburgers could be made with lean ground lamb. | | 9 | The exchanges would stay the same, but lamb add 17 calories and 2 grams of fat (mostly saturated fat) per serving joslin food exchanges per serving: 3 medium/fat meat exchanges + 2 bread/ starch exchanges cal: 346 pro: 27; car: 26g; fat: 15g;(calories from fat 39%) fir: 2g; cho: 54mg; sodium: 285mg; potassium: 441mg; |
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