Tony’s Gourmet Lamb Burger


Gourmet Lamb Burger by Tony Vassallo
Tony’s Gourmet Lamb Burger

Who said you can’t eat burgers to lose or maintain weight loss? With a few MODA & Real Food modifications, we can take a typical burger and turn it into a preferred protein source. Here’s how: first, choose a good quality bun or go bunless. My favourite brand is Ezekiel Sprouted Burger Buns or Sprouted Whole Grain English Muffins; these can be found in the freezer section of grocery stores such as Sobeys, Longo’s or Metro. The English muffin tends to be easier to find. I usually go bunless nowadays, as it helps me be more mindful of my eating. I eat much slower since I’m using a fork and knife versus eating with my hands. Eating slowly aids with portion control for any meal. Second, choose a leaner protein source such as a good quality ground turkey or chicken in place of beef. However I do tend to splurge every once and while, and much prefer a lamb burger over beef.


Next, be sure to have lots of veggies on the side and inside. The chopped mushroom in this patty not only helps bulk up the burger but adds some meaty flavour in every bite. The mint and feta pair nicely. This lamb patty pairs well with tomatoes, lettuce and roasted red peppers on the side or on top. We always want to make sure we consume sufficient dietary fibre at every meal to keep our gut bugs happy. Serve along side my wicked Greek salad.


Makes 1/2 cup


Ingredients:

  • 1 pound ground lamb

  • 1 cup finely chopped mushrooms

  • ½ cup crumbled feta cheese

  • 2 eggs, lightly beaten

  • ½ cup ground oats, plus ½ cup more if needed (pulse whole oats in food processor to a medium coarse grind)

  • 1 large red onion, finely chopped

  • 1 clove garlic, finely minced

  • 8–10 fresh mint leaves, chopped (optional)

  • 1 teaspoon dried oregano

  • Pinch of salt and pepper

Directions:

  1. Combine all ingredients. If the mixture is too wet to hold, add more ground oats.

  2. Allow meat mixture to rest refrigerated for 30 minutes. This allows for the patty to hold together better.

  3. Form patties using your hands. I shoot for about 5 inches diameter and about 1 inch thick.

  4. Place patties on parchment paper.

  5. I recommend freezing formed patties between parchment paper to help hold them together. There is no need to defrost patties, they can go straight from the freezer to the grill.

Tony’s Tip: Slather your hands with olive oil to keep patty meat from sticking to your hands!

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Contact Tony@ModaNutrition.com

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