Herb and Spice Lamb Burgers
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 251 |
| pro | 21 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 120 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 20 |
| vit A | 8 |
| vit C | 25 |
| folate | 15 |
The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.
Ingredients
- 1 egg
- 2 tbsp lemon juice
- 1 small onion, finely chopped
- 1/3 cup minced fresh mint
- 1/3 cup minced fresh parsley
- 1 minced seeded jalepeno or green finger pepper
- 2 cloves garlic, minced
- 2 tsp ground coriander
- 1 tsp diced marjoram or oregano
- 1/2 tsp ground cumin
- 1/2 tsp each of salt and pepper
- 1/4 tsp allspice
- 1 lb lean ground lamb
Preparation
In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.
Source : Canadian Living Magazine: June 2004
- Keywords : Dinner; Grill/Barbecue; Lamb; Lunch; Lemons; Jalapeno pepper; Eggs;
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