1 lb Extra-lean ground beef
1 cl Garlic, minced
2 tbsp Fresh lemon juice
1 tsp Dried oregano leaves
1/4 tsp Ground cumin
1/4 tsp Ground pepper
1 medium Size plum tomato
2 tbsp Flat-leaf parsley, minced
4 6" whole-wheat pita pocket, breads;
Romaine lettuce lea
1 small Red onion
Directions
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
Servings: 4 servings
Greek Burgers Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Sandwiches; Low-Fat/Cal
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks used a good variety of spices, including some familiar names like bay, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the curry that is served today, but rather descriptions of the types of food on the tables of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, including spices such as rosemary and coriander. These new herbs and spices was responsible for an eruption in manuscripts on cooking, the majority of which still exist in academic collections. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Greek Burgers recipe.
