Monday, August 2, 2010

Lamb Burgers

Serve these with pita bread and yogurt tahini sauce. YUM!


1/4 cup sunflower seeds

1/4 cup rolled oats (not instant)

1 teaspoon fresh oregano leaves, or 1/4 teaspoon dried

1 teaspoon fresh mint leaves, or 1/4 teaspoon dried

Grated zest of 1 lemon

1 pound ground lamb

1 tablespoon tahini

1 garlic clove minced

1/4 teaspoon salt

1/2 teaspoon ground black pepper

Yields 4 servings.

In the work bowl of a food processor, place sunflower seeds, rolled oats, oregano, mint and lemon zest. Process until ground, but not mushy or pureed.

Place the lamb in a large mixing bowl, and add sunflower seed mixture along with tahini, garlic, salt and pepper.
Use your clean hands to gently combine. Form the mixture into four (3 1/2-inch) patties and place on a plate.

Cook as you like on an outdoor grill. Or heat a large cast-iron or other heavy-bottomed (not nonstick) skillet over medium heat. When the skillet is hot, add the burgers and cook for 5 to 6 minutes. Then turn with a spatula. Cook for another 5 or 6 minutes. For any cooking method, USDA recommends that burgers be cooked to an internal temperature of at least 160 F.

Serving suggestion: Good served on toasted buns with a mixture of cucumbers, plain yogurt and freshly ground black pepper as a topping.

— "The Master Your Metabolism Cookbook" by Jillian Michaels (Crown, $26).