Lamb Burgers with Grilled Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 336 |
| pro | 24 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 126 mg |
| sodium | 567 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 21 |
| vit A | 9 |
| vit C | 27 |
| folate | 19 |
- Portion size: 4
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 1eggeggs
- 1 tbsp (15 ml) 1tbsp (15 ml)ketchup
- 1 cup (250 ml) 1cup (250 ml)minced red onion
- 1/4 cup (50 ml) 1/4 cup (50 ml)fresh bread crumbs
- 1/4 cup 1/4cupchopped fresh dill
- 1/2 cup 1/2cupchopped fresh parsley
- 4 4cloves garlic, minced
- 1 tbsp (50 ml_ 1tbsp (50 ml_pine nutpine nuts, (optional)
- 1/2 tsp 1/2tspeach salt and pepper
- 1/4 tsp (1 ml) 1/4tsp (1 ml)paprika
- 1 tsp 1tspcayenne pepper
- 1 lb (500 g) 1lb (500 g)lean ground lamb or beef Grilled Vegetables
- 4 thick slices 4thick sliceseggplant
- 4 4thick slices tomato
- 2 tbsp (25 ml) 2 tbsp (25 ml)extra-virgin olive oil
- 1/4 tsp (1 ml) 1/4tsp (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
