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Nutrition
Facts:
(per serving) |
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Calories: 190
Fat: 1.5g
Cholesterol:0mg
Sodium: 1140mg
Carbohydrate: 14g
Fiber: 2g
Protein: 16g
Soy Protein: 14g
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This recipe is: |
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Low
Cholesterol
Low Fat
Vegetarian |
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Recipes - Main
Dish
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Moroccan
Burgers
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| by
Holly Rudin-Braschi |
| Serves: 4 |
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I became enamored of Moroccan cuisine when
I was studying for my graduate degree at
the Manhattan School of Music in New York.
On Sunday afternoons, I traveled by subway
to Greenwich Village with my boyfriend (now
my husband) John to attend a concert or
visit art galleries. We often finished the
day with dinner at our favorite Moroccan
restaurant. The restaurant is gone but the
flavors we savored there live on in this
vegetarian burger.
PREP & COOKING TIME: 35-40 minutes
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| Measures
Translation Table |
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| Ingredients: |
Burgers
1/2 cup finely crushed nonfat or low-fat garlic
croutons (prepared in a food processor)
1/2 cup ketchup
1/4 cup finely chopped fresh parsley
2 T. chopped fresh mint or 1 T. dried mint
1/4 cup finely chopped or grated red onion
1 tsp. pressed fresh garlic
1 tsp. paprika, hot or sweet
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (14-oz) package Lightlife
GimmeLean!™ Meat Style
Cucumber Sauce
1/2 cup plain non-fat yogurt
1 cup non-fat or low-fat sour cream
1 1/2 tsp. garlic powder
1 T. finely chopped fresh dill
1 T. finely chopped mint
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. ground white pepper
1 cup thinly sliced hot house cucumbers
1/2 cup thinly sliced green onions |
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| Instructions: |
- Preheat Grill to highest temperature.
- Mix and shape the burgers. In a 2-or3-qt.
mixing bowl using a fork or spoon, evenly
mix the croutons, ketchup, parsley, mint,
onion, garlic, paprika, cinnamon, cumin,
salt, and pepper. Using your hands, gently
fold the GImmeLean!™ into the wet
mixture. When all ingredients are evenly
distributed, divide the meat mixture into
8 equal portions. Wet hands and shape
burgers, about 2" to 3" in diameter
and no thicker than 1/2". Set aside
on a plate covered with plastic wrap in
the refrigerator until ready to grill.
- Make the fresh vegetable filling/remove
the garnish. Wash and dry the lettuce
and other vegetables. Slice the cucumber,
tomatoes, bell peppers and pita bread.
Artfully arrange equal amounts of each
vegetable, pita and olives on four dinner
plates, leaving a space for the cooked
burgers.
- Grill the burgers. Spray each burger
lightly on both sides with nonfat cooking
spray. Place the burgers on the preheated
grill and cook according to the times
below:
Two-Sided Contact Grill:5-6 minutes
All Other Grills:10-12 minutes. Turn the
burgers half way through the grilling
time. If your grill has a cover, cover
half way through the grilling time.
- To Serve,place 2 burgers on each plate
and garnish with fresh cilantro or parsley
leaves. Diners can stuff half a burger
and the vegetables into each pita, then
drizzle each half with one to two tablespoons
of Cucumber Sauce before eating. Drizzle
a little yogurt sauce over the remaining
veggies.
Cucumber Sauce
Use this delicious sauce for the burgers
above as well as a dip for vegetables.
In a 1-quart bowl, mix all of the ingredients
until well blended. This sauce tastes best
if made 24 hours in advance of serving and
keeps well up to 5 days if refrigerated
in an airtight container.
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