The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 371 mg
- Protein 21 g
- Calories 251.0
- Total fat 16 g
- Cholesterol 120 mg
- Saturated fat 7 g
- Total carbohydrate 4 g
%RDI
- Iron 20.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 25.0
