These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun.
Time: 30 minutesIngredients
4 teaspoons extra-virgin olive oil
3/4 teaspoon lemon zest , preferably Meyer lemon (see Shopping Tip), divided
2 tablespoons lemon juice , preferably Meyer lemon
1 teaspoon honey , preferably orange-blossom honey
1/2 teaspoon Dijon mustard
1/2 teaspoon poppy seeds
3/4 teaspoon salt , divided
Freshly ground pepper to taste
1/4 cup unseasoned dry breadcrumbs , preferably whole-wheat
2 tablespoons chopped fresh chives
1 clove garlic , minced
1 pound lean ground lamb , preferably from the leg (see Note)
4 sandwich buns , preferably whole-wheat
4 cups mâche (lamb's lettuce) or coarsely chopped butterhead lettuce
1/2 cup fresh mint leaves
Whisk oil, 1/4 teaspoon lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 teaspoon salt and pepper to taste in a large bowl. Set aside.
Combine breadcrumbs, chives, garlic, the remaining 1/2 teaspoon lemon zest, the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Add lamb and gently knead until combined. Form into 4 patties.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Meanwhile, warm or toast buns, if desired. Add mâche (or lettuce) and mint to the bowl with the dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup each).
Tip: It can be difficult to find lean ground lamb, but it’s easy to grind your own. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.
Shopping Tip: Look for Meyer lemons in late winter and early spring in well-stocked supermarkets and specialty grocers. Regular lemon works well as a substitute in this recipe.
- Serving Size
- 1 burger
- generous 3/4 cup salad greens
- 30 g
- 12 g
- Saturated Fat
- 3 g
- 29 g
- 73 mg
- Dietary Fiber
- 5 g
- 646 mg
- 732 mg
- 4 burgers
- 1 1/2 starch
- 1 vegetable
- 3 lean meat
- 1 fat
- Vitamin A
- 47% daily value
- 36% dv
- 30% dv
- 24% dv
- 21% dv
- 18% dv