Lamb Burgers Topped with Mâche Salad

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These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun.

Lamb Burgers Topped with Mâche Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional Facts

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

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