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Title: Greek Burgers
Yield: 4 Servings

Ingredients

      1 lb extra-lean ground beef
      1 cl garlic; minced
      2 tb fresh lemon juice
      1 ts dried oregano leaves
    1/4 ts ground cumin
    1/4 ts ground pepper
      1 md size plum tomato
      2 tb flat-leaf parsley; minced
      4    6 whole-wheat pita pocket;
           -breads;
      1    romaine lettuce lea
      1 sm red onion

Instructions

Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
plum tomato, and parsley. Form into 4 patties about 3/4" thick.
Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes
on each side for medium-rare. Cut the top thrie off each of four 6"
whole-wheat pita pocket breads. Turn the cut-off piece round side
down; tuck inside to pocket bread to reinforce bottom. Place a
grilled burger in each pocket bread along with a romaine lettuce leaf
and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro
Chutney (page 218) to spoon into burgers. Note: These hamburgers
could be made with lean ground lamb. The exchanges would stay the
same, but lamb add 17 calories and 2 grams of fat (mostly saturated
fat) per serving Joslin Food Exchanges per serving: 3 MEDIUM/FAT MEAT
EXCHANGES + 2 BREAD/ STARCH EXCHANGES CAL: 346 PRO: 27; CAR: 26g;
FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g; CHO: 54mg; SODIUM: 285mg;
POTASSIUM: 441mg;

Source: The Joslin Diabetes Groumet Cookbook Brought to you and yours
via Nancy O'Brion and her Meal-Master

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