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Kefi Lamb Burger Recipe
May 25, 2012 @ 1:31 PM
Posted by
Daily Value: 113%
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 2,251Daily Value: 113%
Balanced, High-Fiber
| Fat | 95g | 146% |
| Saturated | 36g | 182% |
| Carbs | 258g | 86% |
| Fiber | 18g | 71% |
| Sugars | 20g | 0% |
| Protein | 93g | 186% |
| Cholesterol | 438mg | 146% |
| Sodium | 2582mg | 108% |
| Calcium | 815mg | 82% |
| Magnesium | 209mg | 52% |
| Potassium | 1866mg | 53% |
| Iron | 23mg | 130% |
| Zinc | 13mg | 89% |
| Vitamin A | 1995IU | 40% |
| Vitamin C | 22mg | 37% |
| Thiamin (B1) | 3mg | 167% |
| Riboflavin (B2) | 3mg | 172% |
| Niacin (B3) | 38mg | 192% |
| Vitamin B6 | 1mg | 59% |
| Folic Acid (B9) | 618µg | 154% |
| Vitamin B12 | 6µg | 104% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 80µg | 100% |
| Fatty acids, total monounsaturated | 39g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
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Daniel Krieger
Take a trip to the Mediterranean with this Greek-inspired lamb burger. A combination of dried parsley, oregano, and dill lends pleasant herbal flavors to the lamb patties, and a well-dressed salad with feta tops the patty.
See all burger recipes.
INGREDIENTS
- 1 teaspoon extra-virgin olive oil, plus more for the grill
- 1 slice sweet onion
- 8 ounces ground lamb
- 1 shallot, diced
- 1 scallion, green and white parts, chopped
- 3 cloves garlic confit*
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/4 teaspoon crushed coriander
- Salt and pepper, to taste
- 4 leaves arugula
- 4 Greek olives, pitted and diced
- 4 pieces sun-dried tomato
- 2 tablespoons crumbled feta
- 1 teaspoon dill
- 1 tablespoon mint
- 1 teaspoon lemon juice
- 1 brioche bun
DIRECTIONS
Preheat the grill over medium-high heat. Coat the grill with olive oil.
Grill the onion until there are grill marks on both sides, about 3-5 minutes per side. Remove from the heat. Combine the lamb, shallot, scallion, garlic confit, parsley flakes, oregano, dill, and coriander in a large bowl. Season with salt and pepper, to taste, and mix well. Form a ½-inch-thick patty (do not overhandle the meat).
Brush the grill with more olive oil and grill to medium-rare, about 3 minutes per side. Meanwhile, combine the onion, arugula, olives, sun-dried tomato, feta, dill, mint, lemon juice, and olive oil in a bowl. Season with salt and pepper, to taste, and mix well to combine. Place the patty on the bun, top with the salad, and serve.
Recipe Details
Servings: 1Cuisine: Greek
Notes and Substitutions:
*Note: Click here to see the Garlic Confit Recipe.
