I’ve been in a bit of a cooking rut recently; I’ve had a difficult time figuring out what new recipes I want to try. Luckily, Cooking Light always has some inspiration for me. This time, it came in the form of a lamb burger.
This lamb burger recipe is actually half lamb/half beef and is really simple to make. I also made sweet potato fries as a side, super delicious!
Ingredients:
Burgers:
1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin
Cooking spray
4 hamburger buns
1/4 cup plain fat-free Greek yogurt
2 tablespoons reduced-fat feta cheese, crumbled
1 tablespoon finely chopped fresh mint
1 teaspoon lemon juice
1 cup baby arugula
Fries:
1 large sweet potato, peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
First make your fries. Preheat your oven to 450 degrees F. Peel the sweet potato and cut into 1/4 inch strips. Add the sweet potato strips to a jelly roll pan and drizzle with the olive oil, salt, pepper, and red pepper, tossing with tongs to combine.
Arrange in a single layer on the pan and bake at 450 for 25 minutes or until browned.
While waiting for the fries to cook, add the chopped onion, parsley, garlic, lemon rind, salt, pepper, cumin, lamb, and sirloin to a large bowl, mixing until just combined.
Divide the mixture into 4 equal portions and shape each portion into a 1/2 inch-thick patty.
Heat a grill pan over medium high heat and coat with cooking spray. Add the patties to the pan and grill for 4 minutes on each side or until desired degree of doneness (4 minutes on each side ended up being medium-rare for mine).
Remove the patties from the pan. Add the buns to the pan, cut sides down and grill for 1 minute or until toasted.
Combine the yogurt, feta, mint, and lemon juice in a bowl, stirring with a whisk.
Place patties on bottom halves of buns, top evenly with feta mixture, and arugula. Top with the other half of the bun and serve with the fries.
My fiance and I absolutely LOVED this dish! It was so simple to make but the flavors were outstanding. The beef/lamb mixture stays nice and juicy, the feta-mint spread adds creaminess and a slight tanginess to the dish, and the arugula finishes it off with a little peppery-ness. YUM.
The fries were also super tasty. I loved the little bit of heat from the red pepper. We may or may not have dipped the fries in some of the spread too. Shh.
This recipe really had me wishing it was grilling season! Only a few more weeks, if the weather cooperates!
Ingredients
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 1 teaspoon grated lemon rind
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground cumin
- 8 ounces lean ground lamb
- 8 ounces 90% lean ground sirloin
- Cooking spray
- 4 hamburger buns
- 1/4 cup plain fat-free Greek yogurt
- 2 tablespoons reduced-fat feta cheese, crumbled
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon lemon juice
- 1 cup baby arugula
- 1 large sweet potato, peeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground red pepper
Instructions
- First make your fries. Preheat your oven to 450 degrees F.
- Peel the sweet potato and cut into 1/4 inch strips.
- Add the sweet potato strips to a jelly roll pan and drizzle with the olive oil, salt, pepper, and red pepper, tossing with tongs to combine.
- Arrange in a single layer on the pan and bake at 450 for 25 minutes or until browned.
- While waiting for the fries to cook, add the chopped onion, parsley, garlic, lemon rind, salt, pepper, cumin, lamb, and sirloin to a large bowl, mixing until just combined.
- Divide the mixture into 4 equal portions and shape each portion into a 1/2 inch-thick patty.
- Heat a grill pan over medium high heat and coat with cooking spray. Add the patties to the pan and grill for 4 minutes on each side or until desired degree of doneness (4 minutes on each side ended up being medium-rare for mine).
- Remove the patties from the pan. Add the buns to the pan, cut sides down and grill for 1 minute or until toasted.
- Combine the yogurt, feta, mint, and lemon juice in a bowl, stirring with a whisk.
- Place patties on bottom halves of buns, top evenly with feta mixture, and arugula. Top with the other half of the bun and serve with the fries.
I love lamb meat! I was finding some lamb recipes and here i find one. Thanks for sharing it 🙂