Lamb Burgers with Grilled Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Lamb Burgers with Grilled Vegetables

This recipe makes 4 servings

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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

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