Check out these lean lamb burgers which are delicious and packed full of protein. You can also serve them without a bun if you are cutting back on your carbs. These burgers are great both post training and in the evening.
For the pesto:
4 cups Kale Leaves, Tightly Packed
1 cup Mint Leaves
½ cups Raw Walnuts
3 cloves Garlic, Minced
¼ teaspoons Salt To Taste
¼ cups Walnut Oil Or Olive Oil
For the burgers:
1 pound Ground Lamb Meat
1 tablespoon Unsalted Butter
1 tablespoon Grape seed Or Olive Oil
3 slices Low fat Cheese
3 whole Hamburger Buns, Toasted (optional)
1 bunch Spring Green Mix
For the mint and kale pesto:
Combine all of the ingredients for the pesto except for the oil in a food processor or blender. Pulse the blender/food processor to chop the ingredients. Leaving the food processor on a medium speed, slowly add the oil while it is processing. Pour the pesto into a bowl or container and set aside.
For the lamb burgers:
Form the lamb meat into 1/3 pound patties and set them aside for a moment. Heat a large cast iron skillet to medium and add the butter and oil and allow it to melt.
Once the skillet has heated completely, place the three burger patties on it and allow them to cook for 5 minutes. Flip the patties and cook an additional 3 minutes. Add the slices of cheese on top and cook until cheese is melted (you can place a cover over the skillet to help melt the cheese), or until meat is cooked to desired finish.
While the burgers are cooking, put your oven on the broil setting. Put the buns on a baking tray cut-side up and put the pan into the oven to allow them to toast. Keep an eye on them and remove them once they’re golden brown and crispy.
Prepare your burgers by putting a patty on the bottom half of each bun, spreading kale mint pesto on top of the patty and adding spring greens. Add the top bun and the salad, enjoy
Nutritional Information (per burger and bun)
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