This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt. Use gluten-free hamburger buns.
"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
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.
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.
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 Healthy 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|
|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|
|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.
Serving size = 1 four ounce burger without bun
Servings = 4
Amount Per Serving
|Calories 219||Calories from Fat 94|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||2%|
|Vitamin A 47%||Vitamin C 23%|
|Calcium 7%||Iron 13%|
|Vitamin K 10 mcg||Potassium 499 mg|
|Magnesium 37 mg|