CL Aug 16:Superfast
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Mindi Shapiro
Ingredients
1/2 medium red onion
1/4 cup chopped parsley, divided
3/4 teaspoon black pepper, divided
5/8 teaspoon kosher salt, divided
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
2 garlic cloves
6 ounces 90% lean ground beef
4 ounces lean ground lamb
1 large egg
Cooking spray
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup canola mayonnaise
2 tablespoons fresh lime juice, divided
1/2 English cucumber
1 (5-oz.) pkg. baby kale leaves
1 tablespoon olive oil
1 medium tomato, cut into 8 wedges
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NUTRITION INFORMATION
calories 287
fat 18.9 g
satfat 5.3 g
monofat 9.5 g
polyfat 2.6 g
protein 21 g
carbohydrate 8 g
fiber 2 g
cholesterol 104 mg
iron 4 mg
sodium 520 mg
calcium 84 mg
sugars 3 g
Est. Added Sugars 0 g
How to Make It
Preheat broiler to high.
Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.
Shape beef mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.
Combine yogurt, mayonnaise, 1 tablespoon lime juice, remaining 2 tablespoons parsley, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Grate half of cucumber half; stir grated cucumber into yogurt mixture.
Toss kale with oil and remaining 1 tablespoon juice. Slice remaining onion and cucumber. Divide kale mixture among 4 plates; top with sliced onion, sliced cucumber, and tomato. Arrange 2 patties on each salad; top evenly with yogurt mixture.
Cooking Light DT
