Whatever the reason, the recipe I tried out was definitely a keeper, even if our cockles were only warmed for a few minutes while it cooked. I am not a huge fan of lamb, but like to dabble occasionally, especially as it seems to be getting more readily available in your average supermarket over here. This recipe was perfect for me, as the burgers are made with a combination of ground lamb and ground beef. In fact, if you wanted to, you could make them with all beef (or all lamb, if you are a lamb lover). It made for a delicious meal with some slow-roasted tomatoes (click here for recipe) and a kale salad (the one here is awesome!) on the side.
Lamb Burgers with Feta-Mint Spread
Adapted from Cooking Light magazine
Serves 5
3/4 cup finely chopped red onion
1/2 cup chopped fresh parsley
3 cloves garlic, minced
grated rind of one large lemon
1/4 tsp salt
3/4 tsp ground black pepper
1/4 tsp ground cumin
12 oz ground lamb
12 oz lean ground beef
For spread:
3/4 cup plain fat-free Greek yoghurt
6 TBSP crumbled feta cheese
3 TBSP finely chopped fresh mint
3 tsp fresh lemon juice
2 cups baby arugula
5 whole-wheat burger buns, toasted
1. Combine the first 9 ingredients in a large mixing bowl and mix together gently using your hands.
2. Divide mixture into 5 equal portions, and shape each into a patty the width of the burger buns you have. Mark each with a thumb sized depression in the middle of the patty, which will stop them from shrinking when you grill them.
3. Grill them outside to desired level of doneness (should take about 4 mins each side for medium).
4. Meanwhile combine spread ingredients in a small bowl, and set aside until you are ready to assemble the burgers.
5. Assemble with burgers on toasted buns, topped with 1/5 of the spread and arugula leaves.
No comments:
Post a Comment