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Swedish-style Lamb Burgers
|Serving Size||½ recipe|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Total Carbohydrate||17.5 g|
|Dietary Fiber||3 g|
Ingredients and Preparation
|Medium Yukon gold potato||1|
|Ground lamb (can substitute lean ground beef)||1/3 pound|
|Parsley, finely chopped||2 tablespoons|
|Grainy mustard||1 ½ teaspoons|
|Ground pepper||1/8 teaspoon|
|Olive oil||2 teaspoons|
- Wash and scrub potato, place in a small pot filled with water and cover. Start off on high heat and then reduce to low once water starts boiling. Simmer (do not boil) until potato is tender when pierced with a fork, about 20-40 minutes. (To decrease cooking time, cut potato into smaller pieces.)
- When potato is cooked, drain the water. Place the potato in a mixing bowl and mash. Let the potato cool for a minute, and then mix in ground meat, egg, parsley, mustard, salt, and pepper. Finally, add in the water so that the mixture becomes fairly loose.
- Heat oil in a large nonstick skillet over medium-high heat. Using a spoon, scoop out about 4 lamb patties and pat them down on the skillet so they are about ¾ of an inch thick. Cook for 3-4 minutes on each side, until cooked through.
3 medium-fat meats; 1 starch; 2 fats
Cook 2 medium sized Yukon Gold potatoes as per the directions above. Leave potatoes sitting in the pot with a cover on, but drain out the water, until lamb burgers are just about ready (this will help preserve their heat). Then add 2 tablespoons low fat milk and 2 teaspoons butter to the potatoes and beat mixture with a fork or electric whisk until creamy. Season with ¼ teaspoon salt and ground pepper to taste. Garnish with parsley. Nutrition Info (for ½ recipe): 189 calories; 34 g carbohydrates; 4 g protein; 4 g fat (2.5 g saturated); 5 g fiber; 312 mg sodium. Exchanges: 2 starches; 1 fat.
Top mixed greens with cherry tomatoes, olive oil, and balsamic vinegar.