Lamb Burgers with Grilled Vegetables

By The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	336336 cal
pro	24 g24g pro
total fat	21 g21g total fat
sat. fat	7 g7g sat. fat
carb	13 g13g carb
fibre	3 g3g fibre
chol	126 mg126mg chol
sodium	567 mg567mg sodium
% RDI:	-
calcium	44 calcium
iron	2121 iron
vit A	99 vit A
vit C	2727 vit C
folate	1919 folate

More great recipes from this menu:

This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.

Ingredients

1 egg 1 1eggeggs
1 tbsp (15 ml) ketchup 1 1tbsp (15 ml) tbsp (15 ml)ketchup
1 cup (250 ml) minced red onion 1 1cup (250 ml) cup (250 ml)minced red onion
1/4 cup (50 ml) fresh bread crumbs 1/4 1/4 cup (50 ml) cup (50 ml)fresh bread crumbs
1/4 cup chopped fresh dill 1/4 1/4cup cupchopped fresh dill
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp (50 ml_ pine nuts , (optional)1 1tbsp (50 ml_ tbsp (50 ml_pine nutpine nuts, (optional)
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/4 tsp (1 ml) paprika 1/4 1/4tsp (1 ml) tsp (1 ml)paprika
1 tsp cayenne pepper 1 1tsp tspcayenne pepper
1 lb (500 g) lean ground lamb 1 1lb (500 g) lb (500 g)lean ground lamb or beef
Grilled Vegetables
4 thick slices eggplant 4 4thick slices thick sliceseggplant
4 thick slices tomato 4 4thick slices tomato
2 tbsp (25 ml) extra-virgin olive oil 2 2 tbsp (25 ml) tbsp (25 ml)extra-virgin olive oil
1/4 tsp (1 ml) each salt and pepper 1/4 1/4tsp (1 ml) tsp (1 ml)each salt and pepper

Preparation

In large bowl, beat egg with ketchup; stir in onion, bread crumbs, dill, parsley, garlic, pine nuts (if using), salt, pepper, paprika and cayenne. Add lamb; mix just until combined. Shape into four 3/4-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 heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Grilled Vegetables: Meanwhile, brush eggplant and tomato with oil; sprinkle with salt and pepper. Grill, turning once, until tender, about 5 minutes for eggplant and 1 minute for tomato. Serve on burgers.

Source : Canadian Living Magazine: July 2005