Greek Sweet Potato-Lamb Burger Salad
Servings
4people
Servings
4people
Ingredients
  • 1 medium sweet potato
  • Cucumber Yogurt Sauce (see recipe to the right)
  • 2cloves garlicpeeled
  • 1cup loosely packed fresh parsley
  • 1 red onion½ chopped, ½ sliced very thin; divided
  • 8ounces ground lamb
  • ¼cup cornmeal
  • 1 egg
  • 1teaspoon cumin
  • ½teaspoon oregano
  • ½teaspoon salt
  • ¼teaspoon chili powder
  • ¼teaspoon ground black pepper
  • 1tablespoon olive oil
  • 10ounces baby spinach
  • ½ cup pitted and halved kalamata olives
  • 2whole-wheat pitas cut into wedges
Instructions
  1. To roast the sweet potato, wash and poke a few holes into a medium sweet potato with a paring knife. Roast at 400° directly on oven rack for 45–60 minutes or until very soft. Let cool, discard the skin, and cut potato flesh into pieces.
  2. Meanwhile, prepare the Cucumber Yogurt Sauce, reserving remaining cucumber, and set aside. Cut remaining cucumber into half-moon slices.
  3. In the bowl of a food processor, place garlic, parsley and chopped red onion. Process, stopping to scrape down the sides of the bowl as needed. Add lamb, cooked sweet potato pieces, cornmeal, egg, cumin, oregano, salt, chili powder and pepper, and process until combined. Use ¼-cup measure to portion out burgers; flatten each round slightly, and place onto a plate.
  4. In a nonstick skillet over medium heat, warm the oil. Cook burgers for 12–14 minutes, flipping them one time, or until browned and cooked through. Serve burgers over baby spinach with olives, reserved thin-sliced red onion, reserved cucumber slices, pita wedges and Cucumber Yogurt Sauce.
Recipe Notes
Nutrition Facts
Greek Sweet Potato-Lamb Burger Salad
Amount Per Serving
Calories 212481 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 103mg 34%
Sodium 727mg 30%
Total Carbohydrates 45g 15%
Dietary Fiber 7g 28%
Sugars 11g
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Yogurt Sauce

To the bowl of a food processor, add 1 cup plain Greek or regular whole-milk yogurt, ½ cup sliced medium cucumber (reserve remainder for salads), ¼ cup crumbled feta cheese, 1 tablespoon olive oil and the juice of 1 lemon. Purée until combined but still chunky. Season to taste with salt and pepper.

 

PER SERVING (2 cups salad, 2 patties and ½ pita): 481 cal, 21g fat (10g mono, 2g poly, 9g sat), 103mg chol, 727mg sodium, 45g carb (7g fiber, 11g sugars), 23g protein

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