On the Grill
Lamb Burgers with Charred Onions & Feta
4 (½-inch) onion slices
¾ pound ground lean lamb
½ pound ground lean pork, such as tenderloin
¼ cup minced onion
2 large garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
4 whole wheat hamburger buns, split
12 arugula leaves
2 tomatoes, thinly sliced
8 tablespoons crumbled fat-free feta cheese
1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2 Spray onion slices with olive oil nonstick spray. Place onion on grill rack and grill, turning once, until lightly charred and softened, about 6 minutes. Transfer to cutting board; chop.
3 Mix together lamb, pork, minced onion, garlic, oregano, dill, cumin, salt, and pepper in large bowl until mixed well but not overmixed. With damp hands, shape into 4 equal patties.
4 Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160°F for well done, about 5 minutes per side. Meanwhile, place buns, cut sides down, on grill rack and grill until toasted, about 2 minutes.
5 Place 3 arugula leaves and one-fourth of tomatoes on bottom half of each bun; top each with burger. Top each burger with one-fourth of charred onion and 2 tablespoons of feta. Cover with tops of buns.
PER SERVING (1 garnished burger): 355 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 83 mg Chol, 582 mg Sod, 31 g Carb, 7 g Sugar, 5 g Fib, 35 g Prot, 167 mg Calc.
HEALTHY EXTRA
Serve a fresh cucumber salad of thinly sliced unpeeled English (seedless) cucumber, snipped fresh dill, minced garlic, and a splash of unseasoned rice vinegar.