On The Lamb
"A bit different lamb burger that we really enjoyed. I served mint jelly along side. The original recipe called for 12, 3/4"patties. I suggest making 8. The recipe is from Bonappetit Nov 2014"
Ingredients
Nutritional
- Serving Size: 1 (243.2 g)
- Calories 532.4
- Total Fat - 47.5 g
- Saturated Fat - 14.5 g
- Cholesterol - 82.8 mg
- Sodium - 1270.8 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.8 g
- Sugars - 1.6 g
- Protein - 20.9 g
- Calcium - 71.3 mg
- Iron - 3.2 mg
- Vitamin C - 34.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Whisk together the garlic, 2 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon of salt & 1/2 teaspoon pepper
Step 2
Set the garlic/lemon sauce aside
Step 3
Gently mix the lamb burger with the onion, parsley, coriander, cumin and 1 tablespoon olive oil
Step 4
Form into 8 patties 3/4" thick
Step 5
Heat a large skillet over medium heat
Step 6
Cook the patties until browned about 4 minutes each side
Step 7
The patties should still be pink inside
Step 8
Paint the patties with the garlic/lemon sauce
Step 9
Meanrwhile, toss the cabbage, cucumber, radishes, 2 tablespoon lemon juice, 2 tablespoons oil
Step 10
Season with salt & pepper
Step 11
Serve 2 lamb patties on each pita
Step 12
Evenly cover each pita/burger with cabbage slaw
Step 13
Serve with remaIning garlic/lemon sauce
Tips
No special items needed.