Lamb Burgers with Grilled Vegetables Lamb Burgers with Grilled Vegetables

Author: Canadian Living

This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2005


Grilled Vegetables:


In large bowl, beat egg with ketchup; stir in onion, bread crumbs, dill, parsley, garlic, pine nuts (if using), salt, pepper, paprika and cayenne. Add lamb; mix just until combined. Shape into four 3/4-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 heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Grilled Vegetables: Meanwhile, brush eggplant and tomato with oil; sprinkle with salt and pepper. Grill, turning once, until tender, about 5 minutes for eggplant and 1 minute for tomato. Serve on burgers.

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

  • Sodium 567 mg
  • Protein 24 g
  • Calories 336.0
  • Total fat 21 g
  • Cholesterol 126 mg
  • Saturated fat 7 g
  • Total carbohydrate 13 g


  • Iron 21.0
  • Folate 19.0
  • Calcium 4.0
  • Vitamin A 9.0
  • Vitamin C 27.0
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Lamb Burgers with Grilled Vegetables