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Lamb Burgers Topped with Mâche Salad

http://www.eatingwell.com/recipes/lamb_burgers_mache_salad.html

From EatingWell:  March/April 2010

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

4 burgers | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

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).

Nutrition

Per serving : 343 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 73 mg Cholesterol; 30 g Carbohydrates; 29 g Protein; 5 g Fiber; 732 mg Sodium; 646 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 1 day. Cover and refrigerate the lamb mixture (Step 2) for up to 4 hours.

• 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.