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Add a photoServings: 6
Ingredients
- 2 lb grnd lamb - can be removed from sausages
- 3 Tbsp. raspberry vinegar (45ml)
- 2 tsp garlic pwdr (10ml)
- 2 tsp onion pwdr (10ml)
- 1 tsp salt (5ml)
- 1 tsp black pepper (5ml)
- 3 x chives, diced
- 8 ounce mild goat's cheese Sauce
- 1 1/4 c. fresh mint leaves, finely minced (312ml)
- 7 Tbsp. raspberry vinegar (105ml)
- 1 Tbsp. fresh lemon juice (15ml)
- 3 Tbsp. sugar (45ml)
- 1 x salt and pepper to taste
Directions
- Combine the lamb, raspberry vinegar, garlic pwdr, onion pwdr, salt , pepper and chives together in a large bowl. Roll into balls in form into equal sized 1/2 inch thick patties. Place on a baking sheet lined in wax paper Place a thin wide disk of goat's cheese at the centre of every other lamb burger patty. Cover each patty with cheese with a patty without and healthy pinch the edges together to ensure which the cheese will not heat out the sides when grilling.
- Cover the burgers and place in the fridge to set up for at least 30 min.
- Let the burgers rest inside for 15 min to come to room temperature before grilling time. Meanwhile, preheat the grill to medium high heat - 3 steamboats.
- Oil the grill. Drizzle the lamb burger patties with the berry sauce and place them on the grill. Cook with the lid up for approximately 8-10 min per side.
- Sauce:Prepare the berry sauce by combining all of the ingredients together in a bowl and mixing well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 464 | |
| Calories from Fat 320 | 69% |
| Total Fat 35.47g | 44% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 481mg | 20% |
| Potassium 418mg | 12% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.63g | 4% |
| Protein 25.51g | 41% |
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