Scotty’s Lamb Burgers
Last night I took a backseat in the kitchen and let Scott wear the chef’s hat. On the menu: Delicious, spiced Lamb Burgers served with Roasted Fennel and a Mediterranean salad. This was a mouth-watering and healthy, carb-free meal, and I wish I could eat it all over again.
The salad dressing was a mix of lemon juice, grape seed oil, olive oil, diced onion, sumac, a bit of sugar, and salt/pepper. The substitution of lemon juice for your typical vinegar makes it less ordinary and very delish! Here’s what else I put in my salad:
- A mix of Baby Arugula and Field Greens
- Sliced Cucumber
- Sliced Mushrooms
- Kalamata Olives
- Fat Free Feta Cheese
The Roasted Fennel is quite easy as well. Just take one bulb of fennel and slice off the bottom and top. Then slice it vertically into quarters and add to a roasting dish with about 2 TBSP Olive Oil and 1 Clove sliced Garlic. Roast at 350 degrees for about 30 minutes.
Now for the piece de resistance! The Lamb Burger:
- 1 lb Ground Lamb
- 1/2 Small Yellow Onion, diced
- 1 Clove Garlic, crushed
- 2 TBSP Fresh Mint, finely chopped
- 1/2 tsp Cumin
- 1/8 tsp Cinnamon
- 1/2 tsp Paprika
- 1/2 tsp Kosher Salt (plus more for sprinkling on the patties)
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne
Mix all ingredients by hand in a large bowl. Then form patties about 3/4 inches thick- should make 3 patties. Sprinkle some Kosher Salt lightly on a plate and place patties on top. Then lightly salt the top of the patties. Heat an oiled skillet over medium-high heat and cook burgers for 3-4 minutes per side to for medium-rare.
Of course, these would be just as delicious served on a toasted brioche, maybe with some onion jam or aioli, but we opted for a lighter option. Enjoy!