Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens

Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.

So, instead of rambling on, I’m just going to give you the jump.

Meal  3: Lamb burger with grilled red onions, feta, bell pepper yogurt, tomato, and greens

Lamb:
8 oz. ground lamb
1 T Worcestershire sauce
1/2 t cumin
1/2 t coriander
salt and pepper, to taste

Yogurt sauce:
1 roasted red bell pepper, chopped
5 oz non fat plain greek yogurt
1 lemon, juiced
1/4 tsp cumin
1/4 tsp coriander
2 tsp chopped mint
salt and pepper, to taste

1 red onion, sliced and grilled
1 vine ripe tomato, sliced
2 oz. mixed greens
2 oz. feta cheese
2 whole wheat buns

First thing to do is heat your grill to medium-high. Coat 1 red bell pepper with a little bit of olive oil, and when the grill is hot enough, give each side some heat, until it’s well roasted on all sides. While each side is roasting, I suggest getting other prep work for the yogurt and burger patties out of the way between turns of the pepper.

Juice 1 lemon.

And chop 2 T of mint. (Now turn the pepper!)

Slice 1 vine ripe tomato. (Now turn the pepper again!)

Slice 1 red onion into thick rings. (One last turn of the pepper!)

When the pepper is done roasting, toss in a plastic container or bag and let it sit tight. The steam will separate the skin from the now-roasted pepper while you slice 2 burger buns and prepare and grill the burger meat.

Also, if you’re using a gas grill, turn it off after cooking the peppers because you’ll have some time before the burgers go down. If you’re on charcoal, just keep the fire going during these next steps.

Make the burgers by combining 8 oz. of ground lamb with 1 T of Worcestershire sauce, 1/2 t of cumin, 1/2 t of coriander and a little salt and pepper.

Press the meat into equal-portioned patties and you’re ready to get grilling. Let the patties rest in the fridge while you make the yogurt.

Remove the red pepper from the container and use your hands to gently slide the skin away from the pepper flesh. It might still be a little hot, so watch out. Give the pepper a rough chop and toss it in a blender with 5 oz. of non-fat plain Greek yogurt, 1/4 t of cumin and 1/4 t of coriander, a little salt and pepper and the reserved lemon juice and chopped mint that you prepared earlier.

Mix the ingredients until they look like this.

Back out on the grill, hit your grates with a little oil or, better yet, PAM for grilling, and put the burgers down, about 5 min. per side. When you flip the burgers, top each burger with 1 oz. of feta cheese.

While the burgers are cooking you can also throw down the onions. Cook them on the grill until they are charred on the edges, but soft and pliable.

When the lamb is done, let it rest while you construct the burgers. Spread 1 T of yogurt sauce on the bottom bun, then top it with grilled onions and tomato. Add the burger patty with cheese, then 1 more T of sauce. Place 1 oz. of mixed greens atop each burger.

I’ll say that while both this burger and the one from the day before had yogurt-based sauces, this burger had a better balance of flavor, while the turkey burger relied on a citrus-y punch for much of its flavor.

This burger is savory and creamy, but the sauce adds an extra dimension of flavor with bright herbs and mellow red pepper flavor.

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