Cooking Done Light

These burgers have a much richer taste than the traditional hamburger, but they are just as simple and fast to make. Lamb can be kind of tricky to cook, so be very careful not to overcook the burgers, or the lamb will become rather dry.

1 1/4 lbs lean ground lamb

1/4 cup finely minced onion

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup light or fat free mayonnaise

1 garlic clove, minced

1 teaspoon grated lemon zest (about 1/2 lemon)

1 teaspoon lemon juice

1 tablespoon fresh chopped mint (I personally don’t care for mint, so I use parsley and it comes out great. Mint and lamb however, are a great combo)

4 whole wheat hamburger rolls

burger fixins’ (lettuce, tomato, onion, pickle – whatever you like!)

Mix the lamb, onion, oregano, salt and pepper in a bowl. Shape into 4 burgers. Spray a nonstick grill pan, or skillet with nonstick spray and heat over medium high heat. Cook the burgers until browned on the outside and done to taste (4-5 minutes PER SIDE for medium, 6-7 for well). Try to flip the burgers only once during cooking to avoid losing too much “juice”.

Meanwhile, mix the mayonnaise, garlic, lemon zest, lemon juice, and mint in a small bowl. Spread this mixture onto the buns, then add your burger and toppings.

Serves 4. Per serving: 361 calories, 11 g total fat, 2 g saturated fat, 0 g trans fat, 87 g cholesterol, 355 mg sodium, 26 mg carbs, 4 g fiber, 0 g added sugar, 36 g protein, 97 mg calcium.