Lamb Burgers with a Fresh, Light Greek Salad
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
makes 4 servings
Every now and then I like to switch up my proteins and I have always loved darker meats like lamb and duck because of their heavier flavoring. Your body does crave variety. Their rich flavor does indicate a higher fat content, but that richness makes it easier to eat smaller portions. See the nutrition facts.
My burgers are in 3 1/2 oz portions to keep fat down + the nutrition is for the burger along with a cup of the salad with extra virgin olive oil and feta as the other fats. Feta, being a harder cheese, is lower in fat than many.
I LOVE REPURPOSING MY LEFTOVERS IN CREATIVE WAYS FOR CREATIVE MEALS THAT SEEM LIKE NEW!
For the Lamb Burgers:
***Heat + mash the burger into the salad
***Use half of the burger as a breakfast sausage substitute with an egg dish
For the Burgers:
Mix the lamb w/hummus, garlic, 1 1/2 TB mint, + 1/8 C red onion with a dash of lemon juice.
Form 4 patties (3.5 oz - tennis ball sized)
Place in a skillet over medium heat, push down with a spatula, + cook until temperature is 120 degrees.
COOKING TIP: I mix them with hummus to make them more moist and to help bind them better- a garlic hummus with some lemon + mint mixed in is a great combination.
For the salad:
Red onion can be raw or pan-grilled.
Mix it all together with a drizzle of olive oil, lemon juice, + a dash of sea salt.
How to make
1 LB ground lamb
2 garlic cloves, minced
2 TB hummus, flavor-of-choice
½ lemon, juice divided
½ red onion, chopped + divided
3 TB mint, chopped + divided - check out my Instagram for how I grow my own indoors!
1 Pint cherry tomatoes, halved
1 ½ Cucumbers, sliced + quartered
Extra virgin olive oil, for cooking + drizzling
Sea salt, to taste
⅔ cup feta cheese, crumbled