• 8 ounces ground beef, 90%-lean or leaner
• 8 ounces ground lamb
• 1/3 cup lemon juice
• 1 small onion, quartered
• 2 cloves garlic, peeled
• 8 pitted green olives
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1 tablespoon ground cumin, plus more for serving
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Harissa (see Ingredient Note):for serving

Preparation

1. Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.
2. Transfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped.
3. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.
4. Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.
5. Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2-1/2 inches wide and 1/4 inch thick. Place on the wire rack.
6. Broil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.

Tips

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Per serving: 354 calories; 25 g fat (7 g saturated fat, 14 g mono unsaturated fat); 90 mg cholesterol; 6 g carbohydrates; 26 g protein; 1 g fiber; 607 mg sodium; 385 mg potassium

Nutrition Bonus: Zinc (33% daily value), Vitamin C (25% dv), Iron (15% dv).

Exchanges: 3-1/2 medium-fat meat, 2 fat

Contributed by: EatingWell.com