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Mike's Lamb Burgers

Servings = 4 | Serving size =1 four ounce burger

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

The pre-cooked burgers keep well for about 24 hours in the fridge.

Note: Those who are gluten-sensitive will want to use a gluten-free hamburger bun. For that reason, the Nutrition Facts in this recipe do not include the bun.

Serve with Waldorf Salad

2 tsp	fresh ginger
2 cloves	garlic
1	shallot
1	red chili pepper
1/8 tsp	ground cumin
4	cardamom seeds
1/8 tsp	fresh ground black pepper
1/2 cup	cilantro leaves
1/8 tsp	ground allspice
2 Tbsp	yogurt cheese
1 lb	lean lamb mince
1 small	egg white
1 Tbsp	olive oil
1/4 tsp	salt
	spray olive oil
4	whole wheat hamburger buns

Mix all the ingredients together until well blended. Let stand at least 20 minutes in the refrigerator.

Preheat the oven to 400° F. Place a large non-stick grill pan in the oven while the oven is preheating.

While the oven is preheating form the lamb into four burgers. Folding the meat inside waxed paper helps you to make the burgers the right thickness without sticking to the counter.

When the pan is hot spray lightly with olive oil and place the burgers in to sear. Return the pan to the oven. Cook for about 5 minutes on the first side and turn. Cook for about 3 minutes on the other side for rare and longer for medium-rare or medium.

Alternatively, these burgers can be cooked well on the barbeque grill. Timing will be similar.

Nutrition Facts

Serving size: 1 four ounce burger without bun | Servings 4

Calories 219 | Calories from Fat 94

Amount Per Serving (% Daily Value)

Total Fat 10g (16%) | Saturated Fat 3g (17%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 72 mg (24 %) | Sodium 475 mg (20 %)

Total Carbohydrates 4g (1%) | Sugars 2g

Dietary Fiber 0g (2%) | Protein 26g

Vitamin A 47% | Vitamin C 23 % | Calcium 7% | Iron 13%

Vitamin K 10 mcg  | Potassium  499 mg | Magnesium  37 mg