Indian-Spiced Burgers with Cilantro Cucumber Sauce
8g CARB
Serves 4
Hands On 25 min.
Total 40 min.
- 1 5.3- to 6-oz. container plain fat-free Greek yogurt
- ⅔ cup finely chopped cucumber
- ¼ cup snipped fresh cilantro
- 2 cloves garlic, minced
- ⅛ tsp. salt
- ⅛ tsp. black pepper
- ½ cup canned garbanzo beans (chickpeas), rinsed and drained
- 1 lb. lean ground beef
- ¼ cup finely chopped red onion
- 2 Tbsp. finely chopped jalapeño pepper (tip)
- ½ tsp. salt
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ⅛ tsp. cinnamon
- ⅛ tsp. black pepper
- 1 head radicchio, shredded
1. For sauce, in a bowl stir together the first six ingredients (through ⅛ tsp. black pepper). Cover and chill until ready to serve.
2. In a medium bowl mash garbanzo beans using a potato masher or fork. Add the next eight ingredients (through ⅛ tsp. black pepper); mix well. Form meat mixture into four ¾-inch-thick patties.
3. Grill burgers, covered, over medium 14 to 18 minutes or until done (160°F), turning once. Toss radicchio with additional fresh cilantro leaves. Serve burgers on radicchio; top with sauce.
PER SERVING (1 burger + ¼ cup sauce each) cal 258, fat 12 g (5 g sat. fat), chol 75 mg, sodium 539 mg, carb 8 g (2 g fiber, 4 g sugars), pro 29 g
