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 |
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 tbsp (15 ml) ketchup
- 1 cup (250 ml) minced red onion
- 1/4 cup (50 ml) fresh bread crumbs
- 1/4 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1 tbsp (50 ml_ pine nuts, (optional)
- 1/2 tsp each salt and pepper
- 1/4 tsp (1 ml) paprika
- 1 tsp cayenne pepper
- 1 lb (500 g) lean ground lamb or beef
- Grilled Vegetables
- 4 thick slices eggplant
- 4 thick slices 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.
Source : Canadian Living Magazine: July 2005
- Keywords : Dinner; Lunch; Main Course; Grill/Barbecue; Lamb; Tomatoes; Eggplant;









