¼ 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
½ cup fresh mint leaves
Freshly ground pepper to taste
Whisk oil, ¼ teaspoon lemon zest, lemon juice, honey, mustard, poppy seeds, ½ teaspoon salt and pepper to taste in a large bowl. Set aside.
Combine breadcrumbs, chives, garlic, the remaining ½ teaspoon lemon zest, the remaining ¼ teaspoon salt and ½ 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 mache (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 ¾ cup each).
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 ¾-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 ¾ cup salad greens
342 calories;12 g fat(3 g sat); 5 g fiber; 30 g carbohydrates; 29 g protein; 94 mcg folate; 73 mg cholesterol; 6 g sugars; 4 g added sugars; 2,351 IU vitamin A; 8 mg vitamin C; 104 mg calcium; 5 mg iron; 751 mg sodium; 646 mg potassium
Vitamin A (47% daily value), Iron (28% dv), Folate (24% dv)
I loved this burger. The dressing on the lettuce was awesome when combined w/the lamb burger. The lamb burger itself was great tasting w/the flavors incorporated into it. I really enjoyed this meal. It's now one of my favorites! :)
March 14, 2010
By: EatingWell User
I made this last week and it was delicious! My husband did the shopping and came home with butter lettuce, whole wheat bagels, and ground lamb that was not very lean, so obviously not as healthy. Nevertheless, the combination of flavors was very very fine.
February 25, 2010
By: EatingWell User
My fiancee and I have made the commitment to a healthier lifestyle. Eating Well has played a leading role in our menu planning and preparations for those meals. I am a Chef and tonights meal was this recipe for Lamb Burgers. We purchased ground lean lamb from a local farm and made the recipe. And yes I did follow the recipe exactly! Absolutly AWESOME!!!!! The second best burger I've eaten this year and cant wait to eat the remaining two burgers (sometime next week) The burger (on whole wheat english muffin), with mache,tzakiki and 1/2 c tabbouleh only 11 Weight Watcher pts. Thank you!