Greek Burgers With Tomato-Mint Salsa & Rice Salad
Recipe Ingredients:
| nonstick cooking spray | ||
| 1 | bag | (10 oz) frozen whole-grain brown rice (Birds Eye) |
| 1 | cup | chopped cucumber |
| 1/4 | cup | pitted, quartered Kalamata olives |
| 2 | Tbsp | bottled light Greek vinaigrette (Wish-Bone) |
| 2 | large | tomatoes, chopped |
| 1/2 | small | red onion, chopped |
| 1/4 | cup | chopped fresh mint |
| 2 | Tbsp | lemon juice |
| 1 | Tbsp | honey |
| 1/2 | tsp | each salt & freshly ground black pepper |
| 1 1/4 | lbs | lean ground lamb or beef |
| 2 | oz | crumbled feta |
| 2 | tsp | ground cumin |
Recipe Instructions:
| 1. | Coat outdoor grill rack with nonstick spray; heat grill. |
| 2. | Steam rice in microwave as package directs. Stir rice, cucumber, olives, and dressing in medium bowl; cover and refrigerate. |
| 3. | Toss tomatoes, onion, and mint with lemon juice, honey, and 1/4 tsp each salt and pepper. Cover mixture and let stand at room temperature. |
| 4. | Mix ground lamb or beef, feta, cumin, and remaining 1/4 tsp each salt and pepper; form into four 1-inch-thick burgers. |
| 5. | Grill burgers 8 to 10 minutes, turning once, until an instant-read thermometer inserted in side registers 160F. |
| 6. | Spoon salsa on top of burgers; serve with rice salad. Serves 4 |
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