Lamb Burgers With Tangy Fennel Slaw Serves 4| Hands-On Time: 25m| Total Time: 30m Ingredients 1 tablespoon olive oil, plus more for the grate 1 small bulb fennel, thinly sliced 1 tablespoon fresh lemon juice kosher salt and black pepper 1 1/4 pounds ground lamb 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove garlic, chopped 4 brioche buns, split 4 leaves Bibb lettuce Lemon Tahini Dressing Directions Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. Mix together the fennel, lemon juice, oil, and ¼ teaspoon each salt and pepper in a medium bowl until combined. In a second medium bowl, gently mix together the lamb, coriander, cumin, garlic, ½ teaspoon salt, and ¼ teaspoon pepper with your hands until just combined. Form the lamb mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). Grill the burgers until an instant-read thermometer inserted in the center registers 140° F, 6 to 8 minutes per side for medium-rare.* Grill the buns, split-side down, until toasted, 10 to 20 seconds. Stack the lettuce, burgers, slaw, and Lemon Tahini Dressing between the buns. Nutritional Information Per Serving Calories 600 Fat 34g Sat Fat 13g Cholesterol 153mg Sodium 798mg Protein 35g Carbohydrate 37g Sugar 5g Fiber 3g Iron 5mg Calcium 122mg
Posted on: Thu, 11 Jul 2013 16:49:55 +0000