Time: 40 minutes
Flavor Hit: Folding feta into the lamb mixture adds a salty tang to the patties.
Serve with Mint and Pistachio Tabbouleh: Combine 1 cup cooked bulgur, 1 cup chopped stemmed kale, ½ cup chopped cucumber, ½ cup halved grape tomatoes, ¼ cup chopped red onion, ¼ cup chopped mint, and ¼ cup shelled pistachios in a large bowl. Combine 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a dash of allspice in a bowl, stirring with a whisk. Add lemon juice mixture to kale mixture; toss to coat. CALORIES 81; FAT 4g (sat 0.5g); SODIUM 88mg
View Recipe: Lamb and Red Pepper Pita Sandwiches