Ginger Lamb Burgers

Author: Canadian Living

Lamb is especially good with flavourful additions, as in this Chinese-inspired recipe. Fresh ground lamb is often available; frozen ground lamb from New Zealand is also convenient. Serve the burgers on buns with lettuce, tomato and hot mustard, or make them a meal with rice or potatoes and a salad or side vegetable.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2002

Ingredients

  • 1 egg
  • 3 green onions chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon grated gingerroot
  • 2 teaspoons sesame oil
  • 3/4 teaspoons five-spice powder (or 1/4 tsp/1 mL each pepper, cinnamon and cloves)
  • 1/2 teaspoon hot pepper flakes
  • 1 lb lean ground lamb

Method

In bowl, lightly beat egg; mix in onions, soy sauce, ginger, sesame oil, five-spice powder and hot pepper flakes. Add lamb and mix well. Shape into four 1-inch (2.5 cm) thick patties. (Make-ahead: Layer between waxed paper; wrap and refrigerate for up to 4 hours.)

Place patties on greased grill, under broiler or in lightly greased skillet; cook over medium-high heat, turning once, until no longer pink inside, 10 to 12 minutes.

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 21 g
  • Calories 265.0
  • Total fat 19 g
  • Cholesterol 120 mg
  • Saturated fat 7 g
  • Total carbohydrate 3 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Lamb Burgers

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