Spiced Lamb and Bulgur Sliders in Lettuce “Buns”

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One way of feeling like you’re eating more when eating less is by serving it in a different form. Three of these “sliders” equates to about half the meat in a normal burger, yet they’re so flavorful, satisfying and filling, you’ll never miss the other half. 

1/3 cup bulgur
1/3 pound ground lamb
1/3 pound lean ground beef
1/2 onion, grated
4 cloves garlic, minced
1/4 cup finely chopped mint
1-1/2 teaspoons red curry paste
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander
salt and freshly ground black pepper

Yogurt Sauce (Tzatziki)

1 cucumber, peeled, grated and spun dry in salad spinner
1 cup low-fat plain Greek yogurt (like Fage)
5 cloves garlic, grated
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
Sea salt

Soak bulgur in 1/2 cup hot water for half an hour. Fluff with a fork.

Combine bulgur and next 9 ingredients. Then chill, covered, for a half hour.

Mix cucumber, yogurt, garlic, lemon juice and pepper in a small bowl. Season with salt and refrigerate for at least 30 minutes before serving.

Heat a large skillet over medium-high heat. Shape meat mixture into 12 balls and flatten into thick miniburgers. Season with salt and pepper.

Cook for 2-3 minutes per side, until cooked through. Serve sliders in large lettuce leaves and dollop with yogurt sauce.

Serves 4

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