Minted Lamb Burgers with Crunchy Summer Salad
Nutrition per serving
| Calories | 732 kcal |
| Protein | 25.5 g |
| Carbs | 57.9 g |
| Fats | 41.9 g |
| Saturated Fat | 12.4 g |
| Monounsaturated Fat | 21.1 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 7.4 g |
| Fiber | 4.9 g |
| Sodium | 531 mg |
Ingredients
| Onion | |
| Romaine Lettuce | |
| Radishes | |
| Fresh Mint Leaves | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Olive Oil | |
| Olive Oil | |
| Lamb, ground | |
| Burger Bun |
Preparations
1. Peel/finely slice the onion into half-moon shapes.
1. Peel/finely slice the onion into half-moon shapes.
2. Coarsely chop the lettuce.
3. Finely slice the radishes and spring onion.
4. Chop the mint.
Cooking Instructions
1. In a small pan, heat a tsp of olive oil over low heat. Add the onion with a pinch of salt (optional) and pepper. Place the lid on top and slowly stew for 10-15 minutes until very soft and translucent.
1. In a small pan, heat a tsp of olive oil over low heat. Add the onion with a pinch of salt (optional) and pepper. Place the lid on top and slowly stew for 10-15 minutes until very soft and translucent.
2. Meanwhile, to make the burger, place the mince in a bowl with a tbsp of the chopped mint and ¾ of the spring onion. Add a pinch of salt (optional) and pepper and gently mix together and form into a patty.
3. Heat ½ a tbsp of olive oil in a non-stick pan over medium heat. Add the burger and cook for 3-4 minutes on each side.
4. Meanwhile, preheat the grill to high. To prepare the salad, in a bowl, combine the remaining spring onion with the lettuce and radishes. Drizzle over a tsp of olive oil with a pinch of salt (optional) and pepper and the remaining chopped mint. Lightly mix to coat.
5. Slice the bun in half and lightly toast for a few minutes.
6. Place the burger between each slice of the burger bun along with the onion relish. Serve with the salad on the side.