Stuffed Lamb Burgers with a Greek Side Salad

Recipes

LAMB BURGERS WITH FRESH AND LIGHT GREEK SALAD

Every now and then I like to switch up my proteins and I have always loved darker meats like lamb and duck because of their heavier flavoring. Your body does crave variety. Their rich flavor does indicate a higher fat content, but that richness makes it easier to eat smaller portions. See the nutrition facts.

 

NUTRITION MANAGEMENT:

My burgers are in 3 1/2 oz portions to keep fat down + the nutrition is for the burger along with a cup of the salad with extra virgin olive oil and feta as the other fats. Feta, being a harder cheese, is lower in fat than many.

LAMB BURGERS WITH FRESH AND LIGHT GREEK SALAD RECIPE

INGREDIENTS

makes 4 servings
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
  • 1 LB ground lamb
  • 2 garlic cloves, minced
  • 2 TB hummus, flavor-of-choice
  • ½ lemon, juice divided
  • ½ red onion, chopped + divided
  • 3 TB mint, chopped + divided – check out my Instagram for how I grow my own indoors!
  • 1 Pint cherry tomatoes, halved
  • 1 ½ Cucumbers, sliced + quartered
  • Extra virgin olive oil, for cooking + drizzling
  • Sea salt, to taste
  • ⅔ cup feta cheese, crumbled

TO MAKE:

For the Burgers:
  1. Mix the lamb w/hummus, garlic, 1 1/2 TB mint, + 1/8 C red onion with a dash of lemon juice.
  2. Form 4 patties (3.5 oz – tennis ball sized)
  3. Place in a skillet over medium heat, push down with a spatula, + cook until temperature is 120 degrees.

COOKING TIP: I mix them with hummus to make them more moist and to help bind them better- a garlic hummus with some lemon + mint mixed in is a great combination.

For the salad:
  1. Red onion can be raw or pan-grilled.
  2. Mix it all together with a drizzle of olive oil, lemon juice, + a dash of sea salt.

The results? This wonderfully tasty and colorful meal!

 

 

 

 

 

 

 

I LOVE REPURPOSING MY LEFTOVERS IN CREATIVE WAYS FOR CREATIVE MEALS THAT SEEM LIKE NEW!

For the Lamb Burgers:
***Heat + mash the burger into the salad
***Use half of the burger as a breakfast sausage substitute with an egg dish

Dijon Crusted Rack of Lamb

Recipes

I was recently at the lake in Wisconsin and ventured to a true barnyard butcher + bought a fresh rack of lamb. I am not well-versed in making lamb, so I was excited to work on something new and go outside of my comfort zone!

Dijon Crusted Rack of Lamb

makes 3-4 servings

What You Need:

  • 1 rack of lamb
  • 3/4 cup gluten-free panko bread crumbs
  • 2 garlic cloves, minced
  • 1/2 tsp each of salt + pepper
  • 1 tsp lemon zest
  • 1 TB parsley, chopped
  • extra virgin olive oil
  • 3-4 TB Dijon mustard

To Make:

  1. Preheat the oven to 350 degrees F + line a baking sheet with tin foil.
  2. Mix the panko through parsley together in a wide-lipped bowl.
  3. Cut the rack apart + pick up one to spread Dijon on either side of it, then dredge it through the bowl of the bread crumbs. Place it on the baking sheet. Repeat. Drizzle all with olive oil.
  4. Bake roughly 20 minutes or until 130 degrees inside.