I cannot believe it is already mid-August - football season is going to be here before we know it! In an attempt to soak up these amazing summer nights we made burgers last night! This recipe is so easy and a twist on the classic! The best part is how fresh everything tastes - and all of the ingredients are affordable!
Ingredients:
8 Ounces Ground Lamb & Beef Blend2 Hamburger Buns
¾ c Panko Breadcrumbs
½ c Plain Low-Fat Greek Yogurt
1 Romaine Heart
1 Lemon
1 Red Onion
1 Zucchini
1 Bunch Mint
3 T All-Purpose Flour
1 T Vadouvan Curry Powder
Directions:
1. Zest the lemon for 2 teaspoons and then quarter the lemon.
2. Pick the mint off the stems and cut off the root end of the lettuce.
3. Halve the buns.
4. Cut the zucchini into 1-inch-thick rounds and peel and halve the onion.
5. Thinly slice 1 half of the onion and small dice the other half.
6. Combine ⅓ of the Greek yogurt and 3 tablespoons of water in a bowl and add salt and pepper to taste.
7. Combine the remaining Greek yogurt, half the mint and the juice of 2 lemon wedges in small bowl
8. Mix the zucchini in a bowl and add salt, pepper and half the vadouvan curry powder.
9. Place the flour and breadcrumbs in 2 separate bowls.
10. Then, take each individual zucchini slice and completely coat each in the flour and then dip in the coating mixture (step 7) before coating in the breadcrumbs and transferring to a plate.
11. Place the ground lamb, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl and add salt and pepper and mix.
12. Make two ½-inch-thick burgers.
13. Heat 2 teaspoons of olive oil on medium until hot in pan on the stove.
14. Add the burgers and cook 4 minutes per side.
15. Transfer to a plate; cover with foil and set aside in a warm place.
16. In the same pan, heat a thin layer of oil on medium-high until hot and add the breaded zucchini rounds in a single layer.
17. Cook zucchini 4 minutes per side and transfer to a paper towel-lined plate.
18. Add the buns to the same pan and toast 3 minutes per side.
19. Add lettuce and sliced onion to the buns and top each with a cooked burger and a few spoonfuls of the yogurt sauce and mint.
20. Split the cooked zucchini rounds and burgers between two plates and garnish with lemon wedges!
Let me know if you make any adjustments to the recipe. I thought this was delicious and will definitely make it again!
Kristin
2. Pick the mint off the stems and cut off the root end of the lettuce.
3. Halve the buns.
4. Cut the zucchini into 1-inch-thick rounds and peel and halve the onion.
5. Thinly slice 1 half of the onion and small dice the other half.
6. Combine ⅓ of the Greek yogurt and 3 tablespoons of water in a bowl and add salt and pepper to taste.
7. Combine the remaining Greek yogurt, half the mint and the juice of 2 lemon wedges in small bowl
8. Mix the zucchini in a bowl and add salt, pepper and half the vadouvan curry powder.
9. Place the flour and breadcrumbs in 2 separate bowls.
10. Then, take each individual zucchini slice and completely coat each in the flour and then dip in the coating mixture (step 7) before coating in the breadcrumbs and transferring to a plate.
11. Place the ground lamb, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl and add salt and pepper and mix.
12. Make two ½-inch-thick burgers.
13. Heat 2 teaspoons of olive oil on medium until hot in pan on the stove.
14. Add the burgers and cook 4 minutes per side.
15. Transfer to a plate; cover with foil and set aside in a warm place.
16. In the same pan, heat a thin layer of oil on medium-high until hot and add the breaded zucchini rounds in a single layer.
17. Cook zucchini 4 minutes per side and transfer to a paper towel-lined plate.
18. Add the buns to the same pan and toast 3 minutes per side.
19. Add lettuce and sliced onion to the buns and top each with a cooked burger and a few spoonfuls of the yogurt sauce and mint.
20. Split the cooked zucchini rounds and burgers between two plates and garnish with lemon wedges!
Let me know if you make any adjustments to the recipe. I thought this was delicious and will definitely make it again!
Kristin
