California Dreamin' Lamb Burgers Recipe - Cooking Index
California Dreamin' Lamb Burgers Recipe - Cooking Index
When shopping for avocados, look for the Hass variety — the smaller, dark, bumpy-skinned ones. They're flavorful, with a buttery texture. The large ones from Florida are more watery and less flavorful.
Type: Lamb| 1 lb | 454g / 16oz | Lean ground lamb |
| 2 tablespoons | 30ml | Coarsely-grated onion |
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
| 1 teaspoon | 5ml | Freshly-grated lemon zest |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Ripe Hass avocado - peeled and pitted | |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Plain nonfat yogurt |
| 4 | Toasted whole-grain rolls | |
| 4 | Thick, ripe tomato slices - for garnish | |
| 1/2 cup | 118ml | Alfalfa sprouts - for garnish |
Prepare coals for grilling.
Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; gently form into 4 patties (about 3 1/2 inches in diameter and 1 inch thick).
In a separate bowl, mash the avocado with the lemon juice and yogurt. Season with salt and pepper. Reserve.
Grill the burgers over hot coals, 3 inches from the heat, for about 4 to 5 minutes per side for medium-rare meat.
Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice and alfalfa sprouts.
This recipe yields 4 servings.
Per serving (with no garnishes): 460 calories, 30g carbohydrates, 26g protein, 26g fat, 75mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-18-2003
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