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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 8 servings |
||
| Calories 260 | ||
| Calories from Fat 196 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 62mg | 20% | |
| Sodium 51mg | 2% | |
| Potassium 215mg | 6% | |
| Total Carbohydrate 0.8g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 14.4g | 28% | |
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Ingredients
- 1 1/2 lbs lean ground lamb
- 2 tablespoons chopped green onions
- 1 teaspoon paprika
- 4 tablespoons chopped cilantro
- 1/4 teaspoon crushed red pepper flakes
- salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons chopped garlic
Directions
1
Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.2
Using your hand, mix everything thoroughly.3
Shape the mixture into 8 equal size patties similar to hamburgers.4
Heat the oil in a non stick skillet.5
Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.6
Drain on paper towels and serve.
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- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 30 mins
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Dalloway
On Jan 22, 2007
Everyone in my family loved these and I was sorry I didn't make a double batch! I'll be careful next time to make the patties thinner, though-- these took a while to cook through.
From: Bergy
On May 21, 2006
Lovely blend of spices and flavors. Our lamb has some fat so I did not find them dry. and served them as a regular hamburger on a bun. Vidalia Onions have just arrived so I had to have a slice on the burger & mushrooms - Served with a side salad & oven fries Thanks Rainna for a lovely Saturday night burger
From: JustJanS
On Apr 26, 2005
These were pretty good, but a little drier than we are used to as our lamb was virtually fat free. I served them with harissa, and yoghurt mixed with cumin, salt, pepper and chopped coriander.
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