Herb and Spice Lamb Burgers 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



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


  • Iron 20.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 8.0
  • Vitamin C 25.0
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Herb and Spice Lamb Burgers