This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Grilled Vegetables:
Method
In large bowl, beat egg with ketchup; stir in onion, bread crumbs, dill, parsley, garlic, pine nuts (if using), salt, pepper, paprika and cayenne. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Grilled Vegetables: Meanwhile, brush eggplant and tomato with oil; sprinkle with salt and pepper. Grill, turning once, until tender, about 5 minutes for eggplant and 1 minute for tomato. Serve on burgers.
Nutritional facts <b>Per serving:</b> about
- Sodium 567 mg
- Protein 24 g
- Calories 336.0
- Total fat 21 g
- Cholesterol 126 mg
- Saturated fat 7 g
- Total carbohydrate 13 g
%RDI
- Iron 21.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 27.0
