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Feta-Stuffed Lamb Burger with Mediterranean Spread

Feta-Stuffed Lamb Burger with Mediterranean Spread
 
Yield:
24 servings, 1 burger each

Ingredients

Ingredients Weights Measures
Mediterranean Spread
PHILADELPHIA Original Cream Cheese, softened 12 oz. -
sun-dried tomatoes, chopped 2-1/2 oz. 6 Tbsp.
milk 1-1/2 fl oz 3 Tbsp.
lemon zest - 3/4 tsp.
fresh lemon juice - 1 Tbsp.
fresh oregano - 1 Tbsp.
Cucumber-Mint Sauce
Greek yogurt 24 oz. 3 cups
seedless cucumbers, small dice 6 oz. 3/4 cup
fresh mint, chopped 1 oz. 6 Tbsp.
salt - 1-1/2 tsp.
Lamb Patties
Ground lamb 8 lb. + 4 oz. -
green onions, chopped - 18 each
garlic, minced 1/2 oz. 3 Tbsp.
Salt and pepper - to taste
feta cheese, thinly sliced - 1 lb. + 8 oz.
French bread rolls, split, toasted - 24 each
cucumbers, cut lengthwise into 1/16-inch-thick slices, then cut diagonally in half 1 lb. + 2 oz. 24 slices
plum tomatoes, each cut into 8 thin slices - 6 each

Directions

MEDITERRANEAN Spread: Beat cream cheese in large bowl with mixer 30 sec. or until creamy. Add remaining ingredients; beat just until blended. Refrigerate until ready to serve.

CUCUMBER-MINT Sauce: Combine ingredients. Refrigerate until ready to serve.

LAMB Patties: Mix meat, green onions, garlic, salt and pepper. Shape into 6-oz. patties, inserting about 1 oz. feta into center of each; seal edges to completely enclose cheese. Refrigerate until ready to use.

FOR each serving: Grill 1 patty 4 to 5 min. on each side or until done (160ºF). Spread 1 Tbsp. Mediterranean Spread onto bottom half of roll; spread top half of roll with 1 Tbsp. Cucumber-Mint Sauce. Fill with 2 cucumber pieces, 2 tomato slices, 1 burger and additional 1 Tbsp. of the remaining Cucumber-Mint Sauce.

Kraft Kitchens Tips

How to Slice the Cucumbers
Use a mandolin to easily cut the cucumbers into thin lengthwise slices.
Make Ahead
Both the Mediterranean Spread and Cucumber-Mint Sauce can be stored in refrigerator up to 2 days before using as directed.
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