Rosemary Lamb Burgers with Jalapeño Mayonnaise
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 491 |
| pro | 30 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 126 mg |
| sodium | 848 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 33 |
| vit A | 6 |
| vit C | 13 |
| folate | 37 |
Nothing complements lamb like the woodsy flavour of rosemary. Despite the fancy name, these burgers are easy to make. You can use lean ground beef for an everyday alternative.
Ingredients
- 1 egg
- 1/4 cup dry red wine or beef stock
- 1 small onion, grated
- 1/4 cup dry bread crumbs
- 2 tsp finely chopped fresh rosemary, (or 1/2 tsp/2 mL dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb lean ground lamb
- 4 hamburger buns
- Jalapeno Mayonnaise
- 1/4 cup light mayonnaise
- 2 tbsp chopped fresh parsley
- 1 tbsp minced jalapeño peppers, (or 1/4 tsp/1 mL hot pepper sauce)
- 1 clove garlic, minced
Preparation
In bowl, beat egg with wine. Stir in onion, bread crumbs, rosemary, salt and pepper; mix in lamb. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
Jalapeño Mayonnaise:
Meanwhile, in small bowl, stir together mayonnaise, parsley, jalapeño pepper and garlic.
Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread jalapeño mayonnaise on cut sides of buns. Place burgers on bottoms; sandwich with tops.
- Keywords : Main Course; Lamb; Eggs; Grill/Barbecue; Bread crumbs;
Related content
-
-
Lamb Chops with Chunky Greek Salad
Serve with Grilled Greek Pitas (see recipe link below).
-
Greek-Style Lamb Casserole
This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to...
-
