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mediterranean burgers http://forums.larryville.com/viewtopic.php?f=25&t=27121 |
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Author: | trainrider_ben [ Thu Apr 12, 2007 12:22 pm ] |
Post subject: | mediterranean burgers |
Just tried this one last night and loved it, even the kids liked it. These are quite a bit of work, but well worth it. Ingredients: 4 sun-dried tomatoes (not packed in oil) 1 1/2 cup vegetable broth or water 1/2 cup millet, rinsed 1/4 teaspoon salt 6 teaspoons extra-virgin olive oil, divided 1 large onion, chopped 3 cups lightly packed baby spinach, stems trimmed 2 cloves garlic, minced 1/2 cup crumbled feta cheese 1 tablespoon chopped fresh basil 2/3 cup fine dry breadcrumbs 1/4 teaspoon freshly ground pepper 7 whole-wheat English muffins or whole-wheat buns arugula and sliced tomatoes for garnish ***Olive Ketchup*** 1/2 cup Kalamata olives, pitted 1/4 cup chopped fresh parsley 2 scallions, coarsely chopped 1 clove garlic, crushed and peeled 1 tablespoon extra-virgin olive oil 1 teaspoon red-wine vinegar 2 teaspoons tomato paste Directions: Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside. Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes. While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes. Prepare Olive Ketchup, if using. Place millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well. With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each. Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish burgers with arugula, tomatoes and Olive Ketchup, if desired. Per serving: 309 calories; 9 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 49 g carbohydrate; 11 g protein; 7 g fiber; 735 mg sodium. Nutrition bonus: 27% dv fiber, 270 mg calcium (25% dv), 3 mg iron (20% dv). Olive Ketchup Makes about 1/2 cup Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste. |
Author: | Plumb [ Sun Apr 15, 2007 12:26 pm ] |
Post subject: | |
I tried these last week - they are great! Thanks for the recipe. |
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