Lamb-Feta Burgers with Greek Cucumber Noodle Salad
You probably already know that your first line of defense when ordering healthfully at a restaurant is answering “Salad, please” when asked “Fries or a side salad?” Sadly, that measly pile of lettuce never quite competes with those crispy, mouthwatering fries. When you’re at home, you can change all that. Instead of serving burgers with a predictable salad, change it up with spiralized noodles! These cucumber noodles are hydrating, crunchy, and filling, and won’t leave your fingertips oil-slicked. This Greek-flavored lamb burger is lightly stuffed with feta, which complements the tangy cucumber noodles. Plus, since you swapped fries for cucumbers, there’s room for a little dessert. That’s my kind of compromise!
TIME TO PREP: 25 minutes
TIME TO COOK: 15 minutes
For the burgers
- 1 pound lean ground lamb
- 3 tablespoons chopped fresh parsley
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup crumbled feta
- Salt and pepper
For the dressing
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- Pinch of red pepper flakes
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper
For the cucumber salad
- 2 seedless cucumbers, spiralized with BLADE C, noodles trimmed and patted dry
- ½ cup diced red onion
- 1 cup halved cherry tomatoes
- 1 cup packed baby spinach
- ⅓ cup pitted kalamata olives, halved
- ½ cup diced red bell pepper
- ¼ cup canned chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 4 large romaine lettuce leaves, for serving (optional)
- Make the lamb burgers. In a large bowl, combine all the ingredients for the burgers and, using your hands, mix thoroughly. Form the mixture into four patties and set them on a plate. Refrigerate for 10 minutes.
- Meanwhile, make the dressing. In a large bowl, whisk together the oregano, garlic powder, red pepper flakes, vinegar, and olive oil for the dressing. Taste and add salt and black pepper to your preferences.
- Add all the ingredients for the cucumber salad to the bowl with the dressing and toss to combine.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the burgers, working in batches if necessary, and cook for 3 to 4 minutes per side for medium doneness.
- Serve each burger on a romaine lettuce leaf, if desired, with a side of the cucumber noodle salad.
The burgers in this recipe can be served on romaine, but if you like, add a bun, or just top the salad with the burger and dig in with a fork!
Fat: 30 g
Sodium: 499 mg
Carbohydrate: 15 g
Fiber: 3 g
Sugar: 4 g
Protein: 22 g
ALSO WORKS WELL WITH
Zucchini, Chayote, Beet