Lamb Burgers Lamb Burgers

Author: Canadian Living

Look for fresh (rather than frozen) ground lamb for the least gamey flavour. Serve with Burger Topping Recipes: Minty Mayonnaise.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 1 egg
  • 2 tablespoons water
  • 1/4 cup dry breadcrumbs
  • 1 onion grated
  • 2 tablespoons wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb ground lamb
  • 4 hamburger buns

Method

In bowl, beat egg with water. Stir in bread crumbs, onion, vinegar, mustard, basil, garlic, salt and pepper; mix in lamb. Shape into four ?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-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Sandwich in buns.

Nutritional facts Per serving: about

  • Sodium 786 mg
  • Protein 27 g
  • Calories 503.0
  • Total fat 26 g
  • Cholesterol 126 mg
  • Saturated fat 10 g
  • Total carbohydrate 38 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Burgers

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