Moroccan Burgers

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Moroccan Burgers

by Holly Rudin-Braschi

 

I became enamored of Moroccan cuisine when I was

studying for my graduate degree at the Manhattan

School of Music in New York. On Sunday afternoons, I

traveled by subway to Greenwich Village with my

boyfriend (now my husband) John to attend a concert or

visit art galleries. We often finished the day with

dinner at our favorite Moroccan restaurant. The

restaurant is gone but the flavors we savored there

live on in this vegetarian burger.

 

 

 

Serves: 4

PREP & COOKING TIME: 35-40 minutes

 

 

 

 

Measures Translation Table

 

Ingredients:

Burgers

1/2 cup finely crushed nonfat or low-fat garlic

croutons (prepared in a food processor)

1/2 cup ketchup

1/4 cup finely chopped fresh parsley

2 T. chopped fresh mint or 1 T. dried mint

1/4 cup finely chopped or grated red onion

1 tsp. pressed fresh garlic

1 tsp. paprika, hot or sweet

3/4 tsp. ground cinnamon

3/4 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

1 (14-oz) package Lightlife GimmeLean!TMMeat Style

Cucumber Sauce

1/2 cup plain non-fat yogurt

1 cup non-fat or low-fat sour cream

1 1/2 tsp. garlic powder

1 T. finely chopped fresh dill

1 T. finely chopped mint

2 tsp. lemon juice

1 tsp. salt

1/2 tsp. ground white pepper

1 cup thinly sliced hot house cucumbers

1/2 cup thinly sliced green onions

 

 

 

Instructions:

1.Preheat Grill to highest temperature.

2.Mix and shape the burgers. In a 2-or3-qt. mixing

bowl using a fork or spoon, evenly mix the croutons,

ketchup, parsley, mint, onion, garlic, paprika,

cinnamon, cumin, salt, and pepper. Using your hands,

gently fold the GImmeLean!TM into the wet mixture.

When all ingredients are evenly distributed, divide

the meat mixture into 8 equal portions. Wet hands and

shape burgers, about 2 " to 3 " in diameter and no

thicker than 1/2 " . Set aside on a plate covered with

plastic wrap in the refrigerator until ready to grill.

 

3. Make the fresh vegetable filling/remove the

garnish. Wash and dry the lettuce and other

vegetables. Slice the cucumber, tomatoes, bell peppers

and pita bread. Artfully arrange equal amounts of each

vegetable, pita and olives on four dinner plates,

leaving a space for the cooked burgers.

4.Grill the burgers. Spray each burger lightly on

both sides with nonfat cooking spray. Place the

burgers on the preheated grill and cook according to

the times below:

Two-Sided Contact Grill:5-6 minutes

All Other Grills:10-12 minutes. Turn the burgers half

way through the grilling time. If your grill has a

cover, cover half way through the grilling time.

5.To Serve,place 2 burgers on each plate and garnish

with fresh cilantro or parsley leaves. Diners can

stuff half a burger and the vegetables into each pita,

then drizzle each half with one to two tablespoons of

Cucumber Sauce before eating. Drizzle a little yogurt

sauce over the remaining veggies.

Cucumber Sauce

Use this delicious sauce for the burgers above as

well as a dip for vegetables.

In a 1-quart bowl, mix all of the ingredients until

well blended. This sauce tastes best if made 24 hours

in advance of serving and keeps well up to 5 days if

refrigerated in an airtight container.

 

Nutrition Facts

(per serving)

 

Calories: 190

Fat: 1.5g

Cholesterol:0mg

Sodium: 1140mg

Carbohydrate: 14g

Fiber: 2g

Protein: 16g

Soy Protein: 14g

 

 

 

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