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; 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