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.
1. Preheat the grill or grill pan and lightly coat with cooking spray.
2. 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.
3. 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.
4. Grill the patties over medium-high heat for 3 to 5 minutes per side or until cooked through. Serve with hummus.
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
2 tsp finely chopped garlic
3 Tbsp finely chopped black olives
pinch of salt and pepper
1/3 cup hummus
Nutritional Analysis per Serving
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.
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.