[donotprint]A couple of weeks ago I posted about the lamb Mexican burgers I prepared for my friends. I didn’t post the recipe because the Tri-Lam group wanted to try and analyze it first. I heard back from them this week and they loved it! They made some minor changes to make it healthier, though and here I finally present to you the recipe for those delicious burgers. I am also including the recipe for the avocado bread that my friends also loved.[/donotprint]
- 1 lb ground lamb
- 1/2 small yellow onion, chopped
- 1-2 garlic cloves, minced
- 2 tablespoons Italian parsley, chopped
- 1 jalapeno pepper, chopped (leave veins and seeds in for more heat)
- ½ tsp ground cumin
- 2 thin cut slices center cut bacon, chopped
- Salt and pepper to taste
- 1 TBSP olive oil
- 1 ½ cups mango-chipotle sauce (see below)
- Whole wheat buns
- In a big bowl combine the lamb with the onion, garlic, parsley, peppers, cumin, bacon, pepper and salt.
- Form into 4 patties and place on a baking dish.
- Pre-heat oven to 350° F.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Sear patties in oil for about 2 minutes per side. Place back on baking dish and bake for 20 minutes.
- Serve patties on plate and top with 1 TBSP of mango-chipotle sauce.
- 1 large mango, diced
- 1 TBSP white vinegar
- 1 TBSP honey
- ½ chipotle adobo pepper (or a whole one if you like it hot)
- Blend all the ingredients together at high speed.
- Pour in a small saucepan over medium heat and bring to a boil stirring constantly.
- Reduce heat to warm and serve over patties.
Nutrition Per Serving:
430 calories, 23 g total fat, 80 mg cholesterol, 730 mg sodium, 32 g carbohydrate, 5 g fiber, 25 g protein
Tip: If you want leaner ground lamb than the one available at the market, ask the butcher to grind it for you. The leanest cuts of lamb come from the leg and the loin.
- 1 package of dry yeast (2 1/4 tsps)
- 1 2/3 cups warm water
- 1 TBSP brown sugar
- 6 cups AP flour
- 1 tsp salt
- 2 avocados, mashed
- 2 TBSP olive oil
- 1 egg yolk
- In a large bowl mix yeast and warm water and let it rest for 5 minutes.
- Add brown sugar and mix well. Add 3 cups of flour, one at a time, and mix well.
- Mix in salt, olive oil and avocados. Add the rest of the flour and mix until all the ingredients are well mixed.
- Turn dough onto a slightly floured surface and knead for about 10 minutes. Add more flour if the dough is too wet and sticky or more water if the dough is too dry.
- Form a ball and put into a greased container. Cover and let it rise until it doubles in size, approximately 1 hour.
- Pre-heat oven to 350°F
- Punch the dough in the middle and fold it into itself to form a ball.
- Grease 2 round baking pans and form balls of dough of approximately 2? and drop into the pans. Brush the top with egg yolk.
- Bake for 25-30 minutes or until the top turns golden brown. Cool for 10 minutes before unmolding.