Lamb Burgers
Look for fresh (rather than frozen) ground lamb for the least gamey flavour. Serve with Burger Topping Recipes: Minty Mayonnaise.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 503 |
| pro | 27 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 126 mg |
| sodium | 786 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 30% |
| vit A | 2% |
| vit C | 3% |
| folate | 40% |
-
1 egg
2 tbsp (25 mL) water
1/4 cup (50 mL) dry bread crumbs
1 onion, grated
2 tbsp (25 mL) wine vinegar
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) dried basil
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) ground lamb
4 hamburger buns
Preparation:
In bowl, beat egg with water. Stir in bread crumbs, onion, vinegar, mustard, basil, garlic, salt and pepper; mix in lamb. Shape into four ß-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Sandwich in buns.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Sandwich in buns.
Source
Canadian Living Magazine: June 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »