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The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile.
From: Cooking Light JUNE 2012
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Category
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Entrée
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Chef
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cookinglight.com
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Contributor
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Jeremiah
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Last Update
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1/20/2013 12:59:42 PM
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Prep Time
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30
min
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Cook Time
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15
min
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Serves
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4
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Ingredients
arrow_right Plain fat-free Greek yogurt, 1/3 cup arrow_right Cilantro, 1 small bunch arrow_right Mint, 1 small bunch arrow_right Serrano chile, 1 small arrow_right Garlic, 1 clove arrow_right English cucumber, 1 small arrow_right Ground beef, 1/2 lbs (90% lean) arrow_right Ground lamb, 6 oz arrow_right Kosher salt arrow_right Baby spinach, 1 cup arrow_right Red onion, 1 small
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Cooking Instructions
Preparation Chop cilantro and mint to yield 1 Tbls each Mince and de-seed serrano chile Mince garlic Grate and squeeze dry the English cucumber Thinly slice the red onion Toast the hamburger buns Cooking Combine: yogurt, cilantro, mint, serrano chile, 1/8 tsp kosher salt, garlic, and cucumber in a small bowl Gently combine beef and lamb, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add oil to pan, and swirl to coat. Add patties; cook for 3 minutes on each side or until desired degree of doneness. Serving Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 Tbls raita and top half of bun.
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