Here's a way to jazz up a perennial favorite with some new flavors.
Season your burger with a fresh take on mayonnaise seasoned with lemon, mint, and garlic. The burger gets loaded with feta cheese, arugula, and slices of grilled russet potato.
Carry on the Mediterranean-inspired theme with a sun-dried tomato pasta salad, or freshly sliced tomatoes and shredded basil with a drizzle of fruity olive oil.
Serves 4. Prep time: 20 minutes active, 30 minutes total.
½ pound ground lamb
½ pound ground beef
4 ounces feta cheese, crumbled
1 teaspoon garlic powder
1 teaspoon cumin powder
½ teaspoon salt
¼ teaspoon black pepper
1 large russet potato, sliced into ¼-inch
thick pieces, sprinkled with oil and salt
1 large tomato, sliced
2 ounces arugula
4 Kaiser rolls or whole wheat burger buns
½ cup light mayonnaise
3 tablespoons fresh basil, finely minced
1 teaspoon fresh mint, finely minced
1 lemon, zest and juice
1 clove garlic, minced
Pinch each of salt and ground black pepper
In a small bowl, whisk all of the mayonnaise ingredients together until
well blended. Refrigerate until you’re ready to serve the burgers.
Preheat the grill to medium-high. Mix the ground meats, cheese, egg
and spices together well and form into 4 patties. Grill the burgers
and sliced potatoes about 4 minutes on each side until meat is
cooked to desired doneness and potatoes are tender. Assemble each
burger on a bun with grilled potato slices, tomato slices, about half
an ounce of arugula and top with lemon basil mayonnaise.
Per serving: 658 calories, 43 g. fat, 168 mg cholesterol, 933 mg sodium, 39 g. carbohydrate, 4 g. fiber, 31 g. protein