My “YES IT’S FRIDAY” face.
What is on your agenda? Something fabulous and delicious, I hope! My agenda will be far less delicious, I must say. I’m doing a review for a Juice Cleanse for work so today – Sunday I’ll be drinking just juice.
The green stuff in the bottle? Yep, that’s my breakfast. All I want is a waffle with whipped cream, not juice that smells AND TASTES like salad. Without the dressing.
Friends, this means NO solid food for 3 days. Um, for a food writer and someone who thinks about food more than they think about ANYTHING ELSE, this is going to be tricky tricky. So, instead of eating real food, I’m going to torture myself by sharing a delicious burger I made last week.
As much as I love lamb, I’ve never had a lamb burger. Looking back now, I was missing out ON SO MUCH. The flavor in this teeny tiny burger is 10x greater than regular ground beef. Plus, lamb is substantially lighter than most ground beef so you aren’t getting more fat either.
Does anyone watch Adam Richmond? Aka, Man versus Food? Well, I find him to be very charming and funny, so despite wanting to gag when he sweats while eating 15,000 wings, I do like to hear his commentary. One one particular episode he said the best burgers in the world are the ones you almost have to eat with a fork because of how juicy they are.
Friends, this is THAT kind of burger. You almost need a bib because each bite is amazingly juicy. I wish I would have taken a photo of myself eating said juicy burger but alas, for another day. Now I’ll just give you pictures of it’s deliciousness.
I also had full intentions of taking the “half-eaten” photo that food bloggers love to do but…um..by the time I was halfway into this burger? I wasn’t breaking for a photo. No sir. That whole little nugget went into my mouth (and onto my shirt, which is no surprise) without second thought.
I’ll do better next time, I promise. Now please excuse me while I chug my green juice and sob into my pillow b/c I just want a stinkin’ lamb burger.
Mediterranean Lamb Burgers
Recipe adapted from Weight Watchers 1 pot cookbook.
- 1 pound lean ground lamb
- 1 medium onion, chopped
- 2 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 – 3/4 cup bread crumbs
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon crushed red pepper
- Tomatoes, lettuce for garnish
- Whole wheat hamburger buns
- 5 tablespoons fat free crumbled feta cheese
- 1 tablespoon olive oil mayo (optional)
- Spray a grill pan with nonstick cooking spray. Set aside.
- In a large bowl, mix lamb, onion, garlic cloves, oregano, salt, pepper, egg, Worcestershire sauce and breadcrumbs. [Use your hands to mix well). If mixture is still really sticky, add additional breadcrumbs.
- Cover with plastic wrap and let marinate in the fridge for at least 30 minutes. Once done, remove from fridge. Shape meat into 5 large patties.
- Place grill pan over a stove-top set on medium-high. Add patties and grill about 5 minutes on each side, or until a meat thermometer registers about 160F.
- Serve with one tablespoon feta cheese on toasted buns with tomato, lettuce and mayo and enjoy!
Nutritional information per burger [with vegetable & cheese garnish]:
Fat: 7 grams
Carbohydrates: 31 grams
Protein: 28 grams
Fiber: 4 grams
Weight Watchers Points Plus Points: 9