Amazing Lamb Burgers with Mâche Greens

These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun. For a lower carbohydrate meal, try serving lamb burger on top of the greens without any bun or bread… It’s delicious and satisfying! Serve with Asparagus with Orange Sauce for an incredible meal.
Lamb Burgers Topped with Mâche Salad Recipe



4 burgers

Active Time: 30 minutes

Total Time: 30 minutes




  • 4 teaspoons extra-virgin olive oil
  • 3/4 teaspoon lemon zest, preferably Meyer lemon (see Shopping Tip), divided
  • 2 tablespoons lemon juice, preferably Meyer lemon
  • 1 teaspoon honey, try something like orange-blossom honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon poppy seeds
  • 3/4 teaspoon salt, divided
  • Freshly ground pepper to taste
  • 1/4 cup unseasoned dry bread crumbs, try whole-wheat or a combination of spelt, rye or soy flours or cooked quinoa
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 1 pound lean ground lamb, preferably from the leg (see Note)
  • 4 sandwich buns, preferably whole-wheat
  • 4 cups mâche (lamb’s lettuce) or coarsely chopped butterhead lettuce
  • 1/2 cup fresh mint leaves


  1. Whisk oil, 1/4 teaspoon lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 teaspoon salt and pepper to taste in a large bowl. Set aside.
  2. Combine breadcrumbs, chives, garlic, the remaining 1/2 teaspoon lemon zest, the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Add lamb and gently knead until combined. Form into 4 patties.
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
  4. Meanwhile, warm or toast buns, if desired. Add mâche (or lettuce) and mint to the bowl with the dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup each).


  • Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 1 day. Cover and refrigerate the lamb mixture (Step 2) for up to 4 hours.
  • Tip: It can be difficult to find lean ground lamb, but it’s easy to grind your own. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to over-process. Or ask your butcher to grind a lean cut for you.
  • Shopping Tip: Look for Meyer lemons in late winter and early spring in well-stocked supermarkets and specialty grocers. Regular lemon works well as a substitute in this recipe.


Per serving: 343 calories; 12 g fat ( 3 g sat , 6 g mono ); 73 mg cholesterol; 30 g carbohydrates; 4 g added sugars; 29 g protein; 5 g fiber; 732 mg sodium; 646 mg potassium.

Nutrition Bonus: Vitamin A (47% daily value), Zinc (36% dv), Iron (30% dv), Folate (24% dv), Magnesium (21% dv), Potassium (18% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

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