I’m craving sunshine on my bare shoulders, outdoor dinners and crisp glasses of white wine, anything that reminds me that summer is around the corner. Unfortunately it’s February, and it feels like those sunglasses will have to wait another month. But I can cook a weeknight dinner using my new indoor grill and create the flavors of summer tonight! This lamb burger recipe is a take on the kebabs my father grilled for us growing up. Stuffed with toasted pine nuts, lots of herbs like parsley and dill, and finished with cool Tzaziki sauce, it’s a hit for the kids and adults in my home. But if I’m honest, the star here is the sweet tri colored tomatoes swimming in herbs and olive oil. I barely cook them, but I sauté them just enough to warm their thin skin and bring out the flavors of the herbs that surround them. I’d love to hear what you think, try it out tonight and lmk! xo, Roni
PrintWarm Lamb Burgers
- Author: Roni Proter
Ingredients
- 2 lbs grass fed ground lamb (I use the leanest lamb they have as it yields quite a bit of fat when cooking)
- 4 cloves minced garlic
- 5–10 dashes worcestershire sauce (can substitute soy sauce here)
- 2 tbsp ground cumin
- 3 tbsp each: chopped parsley, dill and chives
- 1/4 cup toasted pine nuts
- salt and pepper to taste
Instructions
- Heat your indoor grill, if you have settings, choose the burger option.
- Toss all the ingredients into a mixing bowl and mix gently until the pine nuts, herbs and garlic are well combined with the meat.
- Form into even sized patties (mine were small, but I made about 8).
- Grill until medium to well done, depending on preference (anywhere from 5-10 minutes).
- Serve with Tzaziki sauce.
Keywords: lamb, burgers
Tzaziki Sauce
- Author: Roni Prote
Ingredients
- 2 cups low fat Greek yogurt
- 1 medium size Persian cucumber, peeled and diced
- 1 garlic clove, minced
- juice from half a lemon
- 2 tbsp fresh dill, chopped
- salt and pepper to taste
Instructions
- Mix all the ingredients together in a bowl.
- Chill and serve with warm lamb burgers.
Keywords: tzaziki, sauce
Herbed Cherry Tomatoes
- Author: Roni Proter
Ingredients
- 1, 16 oz (1lb) container organic cherry tomatoes
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- splash of heavy cream
- generous pinch of salt
Instructions
- Heat a cast iron skillet to medium heat.
- Add olive oil and tomatoes and swirl until oil coats the tomatoes.
- Continue swirling for a minute, then add garlic.
- Sauce for 30 seconds, add herbs and splash of cream.
- Heat through for another 30 seconds, then remove pan from heat and scoop out tomatoes into a bowl.
- Enjoy!
Keywords: herbed, cherry, tomatoes