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Lamb Burgers with Mint Greek Salad Topping

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Here, a juicy burger is topped with a big serving of Greek salad. Mint-scented quinoa stands in for a bun to absorb the yummy flavors. I make this with a sheep’s milk feta cheese, which lends a wonderful fresh taste.

Ingredients

  • Quinoa, 1 cup (8 oz/250 g)
  • Kosher salt, <

Method

  1. Rinse and drain the quinoa 4 times, then place in a saucepan. Add 1½ cups (12 fl oz/375 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes.
  2. In a small bowl, mix the tomatoes, cucumber, cheese, 2 tablespoons of the onion

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