Lamb Burgers Topped with Mâche Salad
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 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
- 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.
- 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.
- 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 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
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 2010