Moroccan Spiced Portobello Burgers with Cucumber Raita
For more cottage recipes from Weight Watchers' Florine Mark, buy our July issue! Serves: 4 // Points: 2 PointsPlus for 1 cap and 1/4 cup of cucumber raita (adding bread will increase the PointsPlus value) Florine Mark shares this Northern Michigan cottage favorite: a summer treat that's Weight Watchers approved. Enjoy this unique burger by the lake!
Try more recipes from Florine Mark, the president of Weight Watchers and a summer resident in Omena!
Serves: 4
Ingredients
- 3/4 cup plain fat-free yogurt (Greek variety recommended)
- 1/4 cup cucumber, seedless (English), peeled, finely chopped
- 1 teaspoon mint leaves, minced
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- Cooking spray
- 4 large portobello mushroom caps
- 2 tablespoons fresh lemon juice
Directions
To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days.
To make the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture.
Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving with raita. Yields 1 cap and about 1/4 cup of raita per serving.