Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If you throw a lamb chop in the oven, what’s to keep it from getting done?"
-Joan Crawford in the movie "The Women", written by Anita Loos

The refrigerator light goes on...

Here’s another place where yogurt cheese works to enrich a recipe. Using the yogurt cheese to bind the burgers works but yogurt doesn’t. Not sure what it is in the whey that will not let you keep the burgers for any longer than about an hour after making them – most likely it’s the protein.

Yogurt Cheese

This is made by simply pouring yogurt into a sieve that has been lined with cheesecloth (paper towels or coffee filters will work fine). The water drains out of the yogurt and you are left with a cheese about the consistency of cream cheese. The longer the yogurt is allowed to drain the drier the cheese will be.

I generally let the yogurt drain for about 18 – 24 hours.  An eight ounce container of yogurt will make about 6 ounces of yogurt cheese. 

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Mike's Lamb Burgers

Servings = 4 | Serving size =1 four ounce burger

Cooking Time = 30 Minutes

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 or Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese or Roasted Eggplant Salad or Jicama Salad or Cole Slaw or Caesar Salad or Salad with Sweet Soy Dressing and Goat Cheese or Zucchini Salad

2 tsp	fresh ginger (minced)
2 cloves	garlic (finely chopped)
1	shallot (finely chopped)
1	red chili pepper (deseeded and finely chopped)
1/8 tsp	ground cumin
4	cardamom seeds
1/8 tsp	fresh ground black pepper
1/2 cup	cilantro leaves (coarsely chopped)
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 or gluten-free 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.

 
 
 
Dr. Gourmet Healthy Recipes : Main Course : Mike's Lamb Burgers

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