Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Julie Grimes Bottcher, assistant food editor and mom-to-be, cites her pregnancy as the inspiration for this unusual burger recipe. "I had a craving for a burger flavored with Middle Eastern seasonings but with the traditional American accompaniments of yellow mustard and dill pickles."
Ingredients[]
- 1 cup finely chopped onion
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup dry breadcrumbs
- 1/2 cup chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground allspice
- 1 1/4 pounds ground round
- 3/4 pound lean ground lamb
- 4 garlic cloves, minced
- 2 large egg whites, lightly beaten
- Cooking spray
- 8 (2-ounce) onion sandwich buns
- 8 teaspoons prepared mustard
- 16 dill pickle slices
- 8 curly leaf lettuce leaves
- 8 (1/4-inch-thick) slices tomato
Directions[]
- Prepare grill.
- Combine first 12 ingredients in large bowl.
- Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
- Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
- Spread 1 teaspoon mustard on each bun top.
- Place 1 patty on bottom half of each bun; top each serving with 2 pickle slices, 1 lettuce leaf, 1 tomato slice, and top half of bun.
Yield: 8 servings