Turkish Beef Burger
Conceived by former food blogger Renee Dobbs, this burger uses flavorful spices and couscous in its patty and is topped with a Greek yogurt and cucumber sauce. This burger brings Mediterranean flavors to life
Cook Time: 30 Minutes
Servings: 4
Ingredients: 11
Ingredients
Preparation
-
Step 1
Combine ground beef, couscous, egg, mint, garlic, lemon peel and salt in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties. Place patties in center of grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
-
Step 2
Prepare Creamy Cucumber-Yogurt Sauce. Place burgers on bottoms of buns. Top with lettuce and onion, as desired. Spoon sauce evenly over lettuce and onion slices. Close sandwiches.
Cooking Tip:
Creamy Cucumber-Yogurt Sauce:
Combine 1/2 cup peeled, finely chopped or grated cucumber, 1/2 cup plain nonfat yogurt, 1 teaspoon finely chopped fresh mint leaves, 1 teaspoon finely chopped fresh parsley leaves, 1 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Cover and refrigerate until ready to serve.Burger may also be served on or in pita bread or naan bread.
Nutrition Information
402 Calories
4g SAT FAT
31g PROTEIN
4.4 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 402 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 122 mg Cholesterol; 761 mg Sodium; 41 g Total Carbohydrate; 7.2 g Dietary Fiber; 31 g Protein; 4.4 mg Iron; 5.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.8 mg Zinc; 27.9 mcg Selenium; 111.4 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
