Herb and Spice Lamb Burgers

Author: Canadian Living

The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 1 egg
  • 2 tablespoons lemon juice
  • 1 small onion finely chopped
  • 1/3 cup minced fresh mint
  • 1/3 cup minced fresh parsley
  • 1 seeded jalepeno
  • 1 green finger pepper
  • 2 cloves garlic minced
  • 2 teaspoons ground coriander
  • 1 teaspoon diced marjoram
  • 1 teaspoon diced oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon each of salt and pepper
  • 1/4 teaspoon allspice
  • 1 lb lean ground lamb

Method

Tahini Mayonnaise

Sautéed Peppers

In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, 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 no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 371 mg
  • Protein 21 g
  • Calories 251.0
  • Total fat 16 g
  • Cholesterol 120 mg
  • Saturated fat 7 g
  • Total carbohydrate 4 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herb and Spice Lamb Burgers

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