Thursday, November 3, 2011
We eat lamb every couple of weeks to mix up our proteins and have a special treat. We especially like these lamb burgers with the fresh mint from our deck. We eat our lamb burgers without a bun and with some dijon mustard on the side, although you can certainly eat them with your favorite toppings on a bun. Goat cheese, carmelized onions, and dijon mustard would be especially good on them. The lamb burger pictured is served with Cooked Lentils with Avocado Topping - a fantastic, protein-rich, gluten-free meal!
Lamb Burgers Recipe
1 lb fresh ground lamb
10 fresh mint leaves
1 tbsp olive oil
Salt and pepper
Stack the mint leaves and mince them into very small pieces. Put the ground lamb in a medium-sized mixing bowl. Drizzle a tablespoon of olive oil over the lamb. Add the minced mint to the bowl. Remove your rings and use your hands to mix everything together. Divide the ground lamb into 4 equal pieces. Roll the pieces into balls and use the palms of your hands to flatten them into thin, round burgers.
Heat a grill pan sprayed with non-stick cooking spray to High heat. Add the lamb burgers. Salt and pepper to taste. Grill them for 5-6 minutes per side for a medium-well burger. Eat them by themselves with some dijon mustard, or put them on a bun with toppings like goat cheese, carmelized onions, and mustard. Makes 4, 1/4 lb lamb burgers.