Lamb Burgers Topped with Mâche Salad

March/April 2010

Your rating: None Average: 4.4 (22 votes)

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

"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! :) "
Lamb Burgers Topped with Mâche Salad

Makes: 4 burgers

Active Time:

Total Time:


  • 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).

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.


Per serving: 343 calories; 12 g fat (3 g sat, 6 g mono); 73 mg cholesterol; 30 g carbohydrates; 4 g added sugars; 29 g protein; 5 g fiber; 732 mg sodium; 646 mg potassium.

Nutrition Bonus: Vitamin A (47% daily value), Zinc (36% dv), Iron (30% dv), Folate (24% dv), Magnesium (21% dv), Potassium (18% dv)

Carbohydrate Servings: 1 1/2

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

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Ease of Preparation
Total Time
30 minutes or less
March/April 2010
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