Lamb Mini Burgers On Mixed Salad With Fennel

Recipe Ingredients

1		Fennel bulb - trimmed of fronds
		And tops and quartered lengthwise
1 1/2 lbs	681g / 24oz	Ground lamb
2 tablespoons	30ml	Chopped fresh rosemary leaves - (to 3)
1 tablespoon	15ml	Navel orange - zested (large)
1/4		Red onion - chopped fine, plus
1/4		Red onion - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Romaine lettuce heart - chopped
1		Radicchio head - chopped
1		Navel orange - peeled, and
		Sectioned or sliced into disks
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
2 tablespoons	30ml	Red wine vinegar
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Preheat a grill pan over medium-high heat. Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper. Put fennel on grill and grill on all sides, approximately 2 minutes. Remove from grill and cool. Once cooled, thinly slice and reserve.

Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper. Make 12 balls and flatten them into 3-inch meat patties. Grill 2 to 3 minutes on each side.

Combine lettuces in a shallow bowl with sliced onion. Add sliced cooled fennel to salad. Scatter the oranges and parsley around the salad. Dress with vinegar, oil, salt and pepper, to your taste. Top portions of salad with 3 mini lamb patties and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E60) - from the TV FOOD NETWORK

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