Lamb Burgers with Grilled Vegetables
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.
Servings: 4
Ingredients:
| 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% |
-
1 egg
1 tbsp (15 mL) ketchup
1 cup (250 mL) minced red onion
1/4 cup (50 mL) fresh bread crumbs
1/4 cup (50 mL) each chopped fresh dill and parsley
4 cloves garlic, minced
1 tbsp (15 mL) pine nuts (optional)
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) each paprika and cayenne pepper
1 lb (500 g) lean ground lamb or beef
Grilled Vegetables:
4 each thick slices eggplant and tomato
2 tbsp (25 mL) extra-virgin olive oil
1/4 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.
Additional Information
Source
Canadian Living Magazine: July 2005
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