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.
- Portion size 4 servings
Ingredients
Jalapeno Mayonnaise:
Method
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.
Jalape?ayonnaise:
Meanwhile, in small bowl, stir together mayonnaise, parsley, jalape?epper and garlic.
Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread jalape?ayonnaise on cut sides of buns. Place burgers on bottoms; sandwich with tops.
Nutritional facts <b>Per serving:</b> about
- Sodium 848 mg
- Protein 30 g
- Calories 491.0
- Total fat 21 g
- Cholesterol 126 mg
- Saturated fat 7 g
- Total carbohydrate 42 g
%RDI
- Iron 33.0
- Folate 37.0
- Calcium 9.0
- Vitamin A 6.0
- Vitamin C 13.0
