Organic Lamb Burger with Fresh Mint Yogurt and Quinoa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 609
- Total Fat
- 39
- Saturated Fat
- 14
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 131
- Sodium
- 623
- Total: 1 hr
- Prep: 15 min
- Inactive: 5 min
- Cook: 40 min
Ingredients
1 cup dry quinoa
1 pound ground organic lamb meat
2 teaspoons ground cumin
Pinch cayenne pepper
1 clove garlic, minced
1 egg
1 small Spanish onion or 1/2 large, diced small
Salt
2 tablespoons vegetable oil
1 cup 0-percent-fat Greek yogurt
2 tablespoons fresh mint, chopped
Directions
- Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
- Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
- Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
- Mix together the yogurt and mint in a separate bowl and season with salt.
- To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.