Best Health - - EATS -

Spiced lamb burg­ers are a de­li­cious change from reg­u­lar beef burg­ers, and the herbed feta top­ping makes th­ese com­pany-wor­thy. This recipe works equally well with ground beef. Grated onion dis­perses better in the mix­ture and means the burg­ers are less likely to fall apart on the grill — use an or­di­nary box grater but be sure to watch your fin­ger­tips!


1 lb (500 g) ground lamb

Half an onion, grated

1 clove gar­lic, minced

1 tsp (5 mL) cumin

1 tsp (5 mL) co­rian­der

½ tsp (2 mL) salt

¼ tsp (1 mL) cin­na­mon

¼ tsp (1 mL) cayenne (op­tional) Whole-wheat buns and sliced toma­toes for serv­ing


½ cup (125 mL) crum­bled feta cheese ½ cup (125 mL) finely chopped mint, cilantro or pars­ley, or a com­bi­na­tion Zest of 1 lemon

1 tbsp (15 mL) fresh lemon juice

1 tbsp (15 mL) ex­tra vir­gin olive oil


1. Pre­heat bar­be­cue to high.

2. Com­bine lamb with onion, gar­lic, spices and salt in a large bowl. Shape into 4 thin, flat pat­ties.

3. Spray grill gen­er­ously with cook­ing spray. Place the burg­ers on the grill, cook 2 min­utes then flip and cook an­other 2 min­utes. Re­duce heat to medium and cook with lid closed an­other 4 to 6 min­utes or un­til burg­ers are cooked through.

4. Stir feta with herbs, lemon zest and juice, and oil in a small bowl. Mash slightly to soften the mix­ture.

5. Place burg­ers in buns and top with sliced toma­toes and a spoon­ful of Herbed Feta.

PER SERV­ING: 446 calo­ries, 24 g pro­tein, 37 g fat

(16 g sat­u­rated fat), 4 g car­bo­hy­drates ,1 g fi­bre, 108 mg choles­terol, 580 mg sodium

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