Hot Charcoal

There are a couple of smells I associate with late spring and one of them is the smell of a hot grill. Nothing is better on a hot grill than a juicy burger. Personally, I love burgers. I once watched the Barefoot Contessa stick a pat of butter into the middle of burger…genius! In reality, a burger should never be considered a low fat food. No matter what kind of meat you choose. Just embrace the fatty goodness.

Burgers on the Grill

That being said, H and I are trying to be a little more mindful of what we are eating. So more fresh vegetables and a close eye on our fat consumption. Weeknight dinners are usually hectic, but now with sun being up later, there is plenty of time to slap together some burgers. This night in particular, we had a package of ground lamb, originally intended just for JC, but now to be shared with mom and dad. After a quick bike ride over to our local grocery store to pick up some fresh mint, lemon, and local goat cheese, we were ready to go.

Feta on the ScaleChivesRosemary

This year, my mother in law brought us tons of wonderful herbs, which have flourished in our backyard, even with my black thumb. So I decided a little rosemary, oregano, and chives would go nicely with the fresh mint and lemon. A little garlic and salt along with the feta and it was ready for me to stick my hands in and mix it all up.

All the ingredients ready to be mixed

We put them on the grill with a little fresh corn and we were set for a delicious meal. JC at least tried the bruger, but was more excited about eating the corn. Who can blame him grilled corn is always incredible! But I will talk more about grilled corn another day.

Condiments

With a plate of sliced fresh tomatoes, avocado, and lettuce, we were ready for a late spring feast. I dislike mayo, so I always substitute avocado for it. I know the tomatoes still have a few months before they reach perfection, but these weren’t too bad.

Completed Burger

I needed to flatten out the burgers a little more and possibly add a little more mint, but in all this weeknight concoction was pretty tasty and something we will add to our ever increasing menu.

Lamb Burgers
Serves 4 – 12 points without a bun, 15 points with a whole wheat bun

1 pound Ground Lamb
Zest of one lemon
2 oz. Feta Cheese
2 tsp. Salt
1 Tbsp. each of Mint, Chives, Rosemary, and Oregano
1 Avocado
2 cups Spring Mix
1 Tomato
4 Whole Wheat Buns

1. Mix the lamb, lemon, Feta, Salt, and Herbs together with your hands, so that everything is evenly distributed.
2. Divide the meat mixture into 4 and make into patties. Spray the patties with Cooking Spray to keep them from sticking.
3. Place on grill until done.
4. Dress the buns with avocado, lettuce, and tomato. Buns can be placed on the grill to warm and toast a little.

Note: We store our buns in the freezer. If you do the same, wrap the buns in foil and stick on the grill 5 minutes before you place the burgers on the grill. They should defrost quickly and be ready to toast right before you take the burgers off.