Protein 13 g Cholesterol 20 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2½ bread/starch, 1 high-fat meat, 1½ fat.
rosemary and mint lamb burgers √
Note: “In a blind tasting, many burger fans would find that they like lamb burgers better than hamburgers,” write Cheryl and Bill Jamison in “100 Grilling Recipes You Can’t Live Without.”
• 1 1/2 lb. freshly ground lamb, preferably shoulder
• 1/2 c. freshly minced mint
• 2 tbsp. finely minced fresh rosemary, or 1 1/2 tbsp. lightly packed finely crumbed dried rosemary
• 1 tsp. kosher salt or coarse sea salt
• 8 slices sourdough bread
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
In a medium bowl, mix together lamb, mint, rosemary and salt. Gently form the mixture into 4 patties, each 1/2- to 3/4-inch thick. The patties should hold together firmly, but don’t compact them or handle them any longer than necessary.
Grill, uncovered, for a total of 5 to 5 1/2 minutes for medium-rare. Rotate a half turn, halfway through cooking each side, for crisscross grill marks. Toast bread at the edge of the grill, optional.
Serve each burger between two slices of sourdough, slathered with mayonnaise.
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