Is a lamb burger healthy?

Are lamb burgers healthy? Not only is lamb delicious, but it is also a healthy option . It is packed with protein, iron, zinc, vitamin B12, and selenium. Since lamb is usually grass-fed, it has heart-healthy and anti-inflammatory omega-3 fatty acids.

What to serve with a lamb burger?

To complete the spread, I made a few simple, rustic side dishes to serve alongside the lamb burgers – grilled potatoes & beans, a plum salad with parmesan, and a really easy pea dip with seedy crackers .

Is lamb healthier for you than beef?

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier . If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

What is the best cut of meat for lamb burgers?

Location: The front shoulder of the lamb . Fat Content: High. Flavor: Very well balanced with a large amount of fat, a bit of sour grassiness, and plenty or rich, deep lamb flavor. The equivalent of the beef chuck, it similarly is the best single-cut piece for making burger meat out of.

What's the best cheese for lamb burgers?

But let's say you're making lamb burgers. Lamb has a much stronger flavor than beef, and some people like it more than others. If you like the taste of lamb, but want to temper it a little, this might be a good time for a stronger-tasting cheese, like blue, or a funky Swiss, or an earthy, mushroomy brie .

Are lamb burgers better than beef?

Choosing between lamb and beef ground meat ultimately comes down to personal preference and the dish you're making. If you prefer a slightly milder and sweeter flavor with fewer calories, lamb may be the way to go . If you prefer a rich and meaty flavor with more fat and calories, beef may be your best bet.

What pairs well with lamb?

8 light and simple sides to go with lamb Dijon mustard glazed carrots. ... Herby roasted Jersey Royals. ... Zesty spring greens. ... Roast baby leeks with oak-smoked bacon croutons. ... Peas with pancetta. ... Roast courgettes with lemon. ... Roasted garlic and clementine carrots. ... Roasted butternut squash with garlic and parsley.

What is the healthiest meat for burgers?

If you choose beef, choose 90 percent lean or higher . Bison and venison are also leaner red meat choices. Poultry such as ground turkey or chicken can be higher in saturated fat and calories if dark meat and skin are used in the mix. If you choose to use ground chicken or turkey, look for breast only.

Is lamb better for you than chicken?

Q: Which meat is generally considered healthier, chicken or lamb? A: Chicken is often considered a healthier option than lamb , as it is lower in saturated fats and calories. Therefore, it is a popular choice for those looking to maintain a healthy diet.

Is ground lamb fatty or lean?

American lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans. On average, a 3 oz. serving of American Lamb is considered lean , with only 160 calories 1 . Lean cuts of American lamb include the leg, loin and shoulder.

Lamb Burger With Caramelized Fennel & Onion Recipe on Food52 (2024)

Chive

by: Rick Martinez

April7,2022

6 Ratings

Lamb Burger With Caramelized Fennel & Onion Recipe on Food52 (1)

Prep time 30 minutes
Cook time 20 minutes
makes 4

Jump to Recipe

Author Notes

There's a lot going on in this burger, but be sure to make a batch of Carla Lalli Music's Salsa Very Verde to drizzle over the top. You won't regret it. —Rick Martinez

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Lamb Burger With Caramelized Fennel &Onion

Ingredients

1 ¹/₂ poundsground lamb, preferably grass-fed
Kosher Salt
6 tablespoonsolive oil, divided
¹/₂ fennel bulb, thinly sliced; plus 2 tablespoons chopped fennel fronds (optional)
¹/₂ yellow onion, thinly sliced
Freshly ground black pepper
3 ounceschevre
2 tablespoonsheavy cream or milk
2 tablespoonsgarlic chives, or common chives
3 ounceswatercress
4 brioche rolls, toasted
Salsa Very Verde (https://food52.com/recipes...), for topping

Directions

Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature for 30 minutes.
Heat 2 tablespoons oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on the second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest for 10 minutes.
Add remaining 4 tablespoons oil into same skillet over medium heat and add sliced fennel, onion, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water (or white wine) and cook, scraping up any browned bits from the bottom of the pan and stirring occasionally, until all the liquid has evaporated and the vegetables are tender and caramelized, 8 to 10 minutes. Transfer to a medium bowl and let sit until ready to serve.
Mix chevre, chives, fennel fronds, heavy cream and 1/4 teaspoon pepper in a medium bowl until completely combined. Season with salt if necessary.
Generously spread herbed chevre on cut sides of buns and build each burger with a lamb patty, a mound of greens and a generous pour of salsa verde.

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

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4 Reviews

Northender May 27, 2023

Jeesuss murphy people, I am 70 and don't have the time to watch these two audition for a food network show. Just get to it folks, so that I may actually live long enough for me to try and make this. You're just not that funny or clever.

clairelouisa17 May 7, 2023

Incredible flavours! Absolutely loved these burgers. Such a great taste for relatively little effort. My fiancé can’t eat onion so I used a whole fennel bulb and he loved getting the texture of caramelised onion again. The herbed chèvre is to die for! I’ll make these again

E E. February 7, 2023

I made this recipe for some of my family. First, there was silence. (Don't they like i?) And then my nephew said, "This is good." Followed by "I think I like lamb burgers more than hamburgers" and "We should eat a lot more lamb."
Everyone ate every bit. It was delicious.
Don't take shortcuts, it's totally worth making your own salsa verde, mixing up your chevre, cooking the fennel and onion in lamb fat.
Nothing is hard to do and it's a winner.

Jessica May 16, 2022

Loved this! I made the salsa verde ahead and set aside. A few *very* minor changes I made: I had to go with ground beef because no lamb was available when I was at the store. I used the whole onion/whole fennel and caramelized them ahead of time for probably 30-40 minutes in the cast iron pan because I can never get anything to to caramelize in 10 minutes. I then made the herb chevre and put in the fridge until needed. When I was ready for dinner, I cooked the burgers in the cast iron and while they were resting, threw the already caramelized onions/fennel back in the still hot pan to warm. Don't skip the cheese or the salsa verde. I really think you need all the toppings to balance all the flavors. This will be my go-to burger recipe for the summer.