Greek Burgers
Ingredients| 1 lb 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 medium size plum tomato 2 tbsp flat-leaf parsley, minced 4 6 whole-wheat pita pocket, breads; 1 romaine lettuce lea 1 small red onion |
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Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
plum tomato, and parsley. Form into 4 patties about 3/4" thick.
Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes
on each side for medium-rare. Cut the top thrie off each of four 6"
whole-wheat pita pocket breads. Turn the cut-off piece round side
down; tuck inside to pocket bread to reinforce bottom. Place a
grilled burger in each pocket bread along with a romaine lettuce leaf
and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro
Chutney (page 218) to spoon into burgers. Note: These hamburgers
could be made with lean ground lamb. 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;
Source: The Joslin Diabetes Groumet Cookbook Brought to you and yours
via Nancy O Brion and her Meal-Master
Servings:
4
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