Rosemary Lamb Burgers with Jalapeño Mayonnaise
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.
Servings: 4
Ingredients:
| 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% |
-
1 egg
1/4 cup (50 mL) dry red wine or beef stock
1 small onion, grated
1/4 cup (50 mL) dry bread crumbs
2 tsp (10 mL) finely chopped fresh rosemary (or 1/2 tsp/2 mL dried)
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground lamb
4 kaiser rolls or hamburger buns
Jalapeño Mayonnaise:
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) minced jalapeño_pepper (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.
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