Greek Burgers With Tomato-Mint Salsa & Rice Salad
- 1 Nonstick cooking spray
- 1 bag (10 oz) frozen whole-grain brown rice
- 1 cup chopped cucumber
- 1/4 cup pitted, quartered Kalamata olives
- 2 tbsp bottled light Greek vinaigrette (we used Wish-bone)
- 2 large tomatoes, chopped
- 1/2 small red onion, chopped
- 1/4 cup chopped fresh mint
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/2 tsp each salt and freshly ground black pepper
- 1 1/4 lb lean ground lamb or beef
- 2 oz crumbled feta
- 2 tsp ground cumin
- Coat outdoor grill rack with nonstick spray; heat grill.
- Steam rice in microwave as package directs.
- Stir rice, cucumber, olives and dressing in medium bowl; cover and refrigerate.
- Toss tomatoes, onion and mint with lemon juice, honey and 1/4 tsp each salt and pepper.
- Cover mixture and let stand at room tenperature.
- Mix ground lamb, feta, cumin and remaining 1/4 tsp each salt and pepper; form into four 1-in.-thick burgers.
- Grill burgers 8 to 10 minutes, turning once, until an instant-read thermometer inserted in side registers 160F.
- Spoon salsa on top of burgers; serve rice salad.
brown rice, cucumber, olives, vinaigrette, tomatoes, red onion, fresh mint, lemon juice, honey, salt, lean ground lamb, feta, ground cumin
Taken from cookpad.com/us/recipes/333453-greek-burgers-with-tomato-mint-salsa-rice-salad (may not work)