Ingredients for Apricot Mint Lamb Burgers W Green Mayonnaise
- 1 lb ground lamb
- 1/4 cup chopped dried apricots + sliced apricots (for topping)
- garlic cloves
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh mint
- 1/2 teaspoon salt + a pinch of salt
- pepper
- 4 hamburger buns
- to taste cucumber slices (optional)
- egg yolk
- dry mustard
- sugar
- 1 tablespoon + 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped shallots
- 1/4 cup packed fresh watercress leaves
- 1/4 cup packed fresh parsley leaves
- 1 tablespoon pine nuts
- 1 teaspoon ground cumin
- 1/2 cup mayonnaise
- 1 tablespoon water (if needed)
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How to Make Apricot Mint Lamb Burgers W Green Mayonnaise
- In a large bowl, gently combine 1 lb ground lamb, 1/4 cup chopped fresh mint, 1/4 cup chopped dried apricots, 1/4 cup finely chopped red onion, 1 tablespoon olive oil, 1 teaspoon ground cumin, and 1/2 teaspoon salt.
- Gently form the mixture into 4 equal-sized patties. Grill or pan-fry over medium-high heat for 4-5 minutes per side, or until cooked to medium-well.
- While the burgers cook, prepare the green mayonnaise. In a food processor, combine 1/2 cup mayonnaise, 1/4 cup packed fresh parsley leaves, 1/4 cup packed fresh watercress leaves, 2 tablespoons finely chopped shallots, 1 tablespoon pine nuts, 1 tablespoon lemon juice, and a pinch of salt.
- With the food processor running on low speed, slowly add 1/4 cup olive oil until emulsified.
- Stir in 1 tablespoon of water if needed to reach desired consistency.
- Refrigerate the green mayonnaise until ready to use.
- Once the burgers are cooked, place them on toasted buns.
- Top each burger with a generous dollop of green mayonnaise, sliced apricots, and cucumber slices (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
35g
Fat
88g
Carbs
10g
