Juicy Lamburgers With Rosemary-Mint Sauce

Total Time
40mins
Prep
30 mins
Cook
10 mins

A wonderful recipe I found in a Betty Crocker low-fat and low-cholesterol cookbook. When my market doesn't have ground lamb, I ask the butcher to grind some; just make sure it's from the shoulder. If it's from the dark meat section, the meat will have too much fat and will not taste as good.

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Ingredients

Nutrition

Directions

  1. TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook.
  2. Prepare sauce and cover, refrigerated, until ready to cook patties.
  3. REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray. Mix all other ingredients except Rosemary-Mint Sauce. Heat skillet over medium heat.
  4. Shape meat mixture into 6 patties. Cook patties in skillet 5 minutes; turn. Cook 3-5 minutes longer until no longer pink in center. Serve with sauce. Cooked noodles and carrots taste good as sides.
Most Helpful

4 5

These were good burgers thank you. I used rice wine vinegar instead of cider as I've read you could do it in reverse making sushi (use cider if you didn't have the other). I was worried the sauce would be too tart, but it wasn't-it was very good.