Lamb Burgers
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
503503 cal |
|
pro |
27 g27g pro |
|
total fat |
26 g26g total fat |
|
sat. fat |
10 g10g sat. fat |
|
carb |
38 g38g carb |
|
fibre |
3 g3g fibre |
|
chol |
126 mg126mg chol |
|
sodium |
786 mg786mg sodium |
|
% RDI: |
- |
|
calcium |
1212 calcium |
|
iron |
3030 iron |
|
vit A |
22 vit A |
|
vit C |
33 vit C |
|
folate |
4040 folate |
Look for fresh (rather than frozen) ground lamb for the least gamey flavour. Serve with Burger Topping Recipes: Minty Mayonnaise.
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 ?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.
Source : Canadian Living Magazine: June 2008