Lamb Burgers with a Fresh, Light Greek Salad

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

makes 4 servings

Introduction

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.

NUTRITION MANAGEMENT:

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

Lamb Burgers with a Fresh, Light Greek Salad

Steps

For the Burgers:
  1. Mix the lamb w/hummus, garlic, 1 1/2 TB mint, + 1/8 C red onion with a dash of lemon juice.

  2. Form 4 patties (3.5 oz - tennis ball sized)

  3. 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:
  1. Red onion can be raw or pan-grilled.

  2. Mix it all together with a drizzle of olive oil, lemon juice, + a dash of sea salt.

How to make

Ingredients

  • 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