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Lamb Burgers Topped with Mâche Salad

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Burris, Ken

30 mins total
30 mins prep

343 calories/serving

Recipe Filed Under
Lamb, Vegetable, Fruit, American, Easy, 30 Minute, Quick, Low Cholesterol, Low Fat, Diabetic, High Fiber, Healthy, Main Dish, Dinner, Fall, Spring, Summer, Winter

Provided By: EatingWell

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

Ingredients

Serves:

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

Directions

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).

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.

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