Rachael Ray's 30-Minute Get Real Meals (7 page)

In a large bowl combine the lamb, Dijon mustard, garlic, 2 tablespoons of the chopped parsley, salt, and pepper and mix until combined. Add the feta cubes and fold the meat over itself a few times, trying not to break up the cubes of cheese too much. Once the feta cubes look evenly distributed, divide the meat into 4 equal portions. Form 4 patties about 1 inch thick. Season the outside of the patties with a little more pepper.

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the patties and cook for 3 or 4 minutes on each side for medium doneness or until your desired doneness. Hold the cooked patties on a plate under foil.

While the patties are cooking, put together the chunky fresh veggies: In a salad bowl combine the tomatoes, olives, spinach, mint, the remaining parsley, the chickpeas, cucumbers, oregano, lemon juice, the remaining tablespoon of EVOO, salt, and pepper. Toss to combine and coat.

Serve each patty on top of a portion of the chunky fresh veggies. Pass warm pita pieces at the table.

Why should potatoes have all the fun? These cute little French green beans are a lower-carb, lower-fat alternative to
pommes frites,
also known as: a pile of fries. Pair these with any of the Burgers, No Buns.

4
REGULAR SERVINGS OR
2
SUPERSIZED SERVINGS

Bring 2 inches water to a boil in a large skillet. Salt the water once it comes to a boil. Blanch the haricots verts in the boiling water for 2 minutes, then drain and run under cold water to cool. Pat the beans dry on paper towels.

Dry the skillet as well and return it to the heat over high flame. Add oil to coat the bottom of the pan. Add the beans to the hot oil and stir-fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle the beans with the sesame seeds and cook for 30 seconds more, to both toast the seeds and distribute them. Pile the fried beans onto a serving plate and sprinkle with salt to taste.

4
SERVINGS
, 3
MINI PATTIES EACH

Heat a grill pan, large skillet, or outdoor grill over medium-high heat. In a large bowl combine the lamb with the onion, spices, tomato paste, hot sauce, salt and pepper, pine nuts, and lemon zest. Form 12 2- to 2½-inch balls. Flatten the balls into patties and drizzle with EVOO. Grill the patties for 2 to 3 minutes on each side. Hold the cooked patties on a plate under foil.

In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper. Dress the salad with lemon juice and salt, toss, then dress with EVOO to taste. Top the salad with lamb patties and serve.

4
SERVINGS
, 2
SMALL BURGERS EACH

Preheat a grill pan, large nonstick skillet, or outdoor grill to medium-high heat.

In a large bowl combine the ground meat with the yogurt, parsley, garlic, spices, and seasonings. Form 8 thin 3-inch patties. Drizzle the patties with EVOO and cook for 3 minutes on each side in 2 batches. Hold the cooked patties on a plate under foil.

In a large, shallow serving bowl combine the cucumber, bell pepper, celery, red onion, tomatoes, feta, olives, and peperoncini. Dress the salad with lemon juice, hot sauce, and salt. Toss, add about 3 tablespoons EVOO, and toss again. Taste to adjust seasonings. Top the salad with the patties and serve with pita bread.

Serve the Seared Peppers and Onions with any or all of these Fajita Burgers. They’re hot! Wrap the pepper and onion topping in a warm, soft tortilla with a burger, or pile a quarter of the mixture on each plate and garnish with a little cilantro. Top with a burger of your choice.

4
BURGERS

Heat a grill pan or large skillet over medium-high heat.

In a large bowl combine the meat, Worcestershire, spices, thyme, hot sauce, and grill seasoning. Score and divide the meat into 4 sections and make 4 large patties, 1 inch thick. Drizzle EVOO on the patties. Cook the patties for 5 or 6 minutes on each side or until desired doneness.

4
BURGERS

Heat a large skillet over medium-high heat.

Place half of the shrimp in a food processor bowl with the chili powder, Old Bay seasoning, hot sauce, thyme leaves, black pepper, lemon zest and juice, parsley, celery, and garlic. Process the mixture for 1 minute to combine. Transfer the mixture to a bowl. Chop the remaining shrimp and fold into the ground shrimp. Get a large metal ice cream scoop and place it in the bowl. Add the EVOO to the skillet. Mound a quarter of the shrimp mixture into the scoop at a time and transfer it to the hot pan. Use a fish spatula to gently press the shrimp mixture into patties and fry them for 5 minutes on each side or until firm and opaque.

4
BURGERS

Heat a grill pan or large skillet over medium-high heat.

In a large bowl combine the chicken, chipotle powder, cilantro, hot sauce, and grill seasoning. Score and divide the meat into 4 sections and form 4 big patties, 1 inch thick. Drizzle the patties with EVOO and cook for 6 minutes on each side or until the meat is firm and cooked through.

4
SERVINGS