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Written by Rose Reisman
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Friday, 12 February 2010 00:00 |
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I created this recipe for the pickle barrel restaurant chain in Toronto, and it was featured in their local market menu. Ground lamb has a distinct flavor that I prefer to beef. Serving it with hummus is the perfect accompaniment.
BURGERS
2 tsp vegetable oil
1 cup finely chopped mushrooms
1/2 cup finely chopped onion
1/2 cup crumbled light feta cheese (about 2 oz)
1 lb lean ground lamb
1/4 cup finely chopped fresh chives (or green onions)
1 tsp dried oregano
2 Tbsp barbecue sauce
3 Tbsp seasoned dry breadcrumbs
1 egg
2 tsp finely chopped garlic
3 Tbsp finely chopped black olives
pinch of salt and pepper
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SAUCE
1/3 cup hummus |
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- Preheat the grill or grill pan and lightly coat with cooking spray.
- In a nonstick frying pan lightly coated with cooking spray add the oil and cook the mushrooms and onion over medium-high heat for 6 minutes or until cooked and mushrooms are no longer wet. Remove from the heat. Stir in the feta and set aside.
- In a bowl, stir together the lamb, chives, dried oregano, barbecue sauce, breadcrumbs, egg, garlic, black olives, salt and pepper. Stir in the onion mixture. Form into 4 patties.
- Grill the patties over medium-high heat for 3 to 5 minutes per side or until cooked through. Serve with hummus.
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Nutritional Analysis per Serving
| Calories |
305 |
| Protein |
27 g |
| Fat |
16 g |
| Saturated Fat |
4.3 g |
| Carbohydrates |
12 g |
| Cholesterol |
124 mg |
| Sodium |
389 mg |
| Fiber |
2 g |
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead: Prepare the patties early in the day and refrigerate until ready to grill.
Serves 4
Nutrition Watch: Lamb is a good source of vitamin B12, which supports the production of red blood cells and prevents anemia. Keep your portions in moderation, since lamb does contain saturated fat.
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