Greek · Dinner
Greek Lamb Burger
A grilled lean lamb patty seasoned with garlic, oregano and mint, served open-faced on half a toasted whole-wheat pita with cucumber-yogurt sauce, tomato, red onion and arugula. This lower-calorie version uses lean ground lamb and restrained yogurt dressing to keep the Greek flavours authentic without excess fat.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
398Calories
32.8gProtein
23.2gFat
17.4gCarbs
5.8gSugar
3.1gFiber
587mgSodium
135mgChol
8.8gSat Fat
631mgPotassium
155mgCalcium
3.5mgIron
2.8mcgVitamin B12
10.2mgVitamin C
Goes well with
Greek Beer (Mythos or Alpha)
local
Greek Coffee (Elliniko)
international
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Combine lean ground lamb, garlic, oregano, half the mint, salt and pepper in a bowl; mix gently and shape into one patty about 3/4 inch thick.
2
Chill
Rest the patty in the fridge for 10 minutes.
3
Grill the patty on medium-high heat for 3–4 minutes per side until well-done with no pink at the centre. Toast the pita on the grill for 1–2 minutes per side until lightly golden and warm.
4
Plate
Top the toasted pita with arugula, tomato, red onion and the patty. Stir remaining mint, cucumber and yogurt together and spoon over the patty.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lean ground lamb
- 2 clove2 clove garlic
- 2 tsp2 tsp oregano
- 2 tbsp2 tbsp fresh mint
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3.6 oz100g cucumber
- 1/2 cup120g plain yogurt
- 11 whole-wheat pita
- 44 tomato slices
- 44 red onion slices
- 1 tsp1 tsp olive oil
- 22 small handful arugula
