Lamb Burgers on Fennel Slaw With Mint-Garlic Sauce

Serves 4 to 6.

Note: The fennel slaw, yogurt sauce, lamb patties (to be shaped) can be done a day ahead, covered and refrigerated. The feta cheese adds a pop of salty richness. Sunflower oil is a cold-pressed, high-heat oil. Find local varieties from Smudes in food co-ops. From Beth Dooley.

Fennel slaw:

• 1 tsp. honey

• 2 tbsp. fresh lemon juice

• 1/4 c. extra-virgin olive oil

• 1 large fennel bulb

• 1 small onion

• Salt and freshly ground black pepper, to taste


Yogurt sauce:

• 1/2 c. plain whole-milk Greek-style yogurt

• 1 tbsp. chopped fresh mint

• 1 large garlic clove, minced

• 1 tbsp. extra-virgin olive oil


• 1 lb. ground lamb

• 1 tbsp. chopped fresh rosemary, or 1 tsp. dried

• 1 tbsp. ground cumin

• 1/2 tsp. red pepper flakes

• 1 tsp. kosher salt

• 1/4 c. crumbled feta cheese, if desired

• 1 tbsp. sunflower oil or vegetable oil (see Note)

• 2 c. fresh spinach leaves for garnish, optional


To make the salad: In a small bowl, whisk together the honey and lemon juice, then whisk in 1/4 cup olive oil in a slow, steady stream.

Using a sharp knife, shave the fennel bulb and onion into very thin slices. Toss the onion and fennel together with enough of the vinaigrette to lightly coat, and season with salt and pepper to taste. Arrange on a large platter or individual serving plates.

To make the yogurt sauce: In a small bowl, whisk together the yogurt, mint, garlic and 1 tablespoon olive oil, and season with salt and pepper to taste. Place in a small serving dish.

To make the burgers: Toss together the lamb, rosemary, cumin and pepper flakes, 1 teaspoon kosher salt and feta (if using). Shape into equal size patties.

Set a heavy skillet over medium heat and coat the skillet with the sunflower or vegetable oil. Cook the patties until the bottom of each is well browned and the meat is opaque about halfway to the top, about 3 to 4 minutes. Flip each patty and cook until the interior is no longer pink, about 3 to 4 minutes. Serve the patties on the fennel salad, garnished with the spinach and the dish of yogurt sauce on the side.

Nutrition information per serving:

Calories 330 Fat 28 g Sodium 440 mg

Carbohydrates 7 g Saturated fat 8 g Total sugars 1 mg

Protein 14 g Cholesterol 60 mg Dietary fiber 2 g

Exchanges per serving: ½ carb, 2 medium-fat protein, 3 ½ fat.