For years now, kale has grown in popularity as a cancer fighting leafy green. I incorporated the curly variety into my diet, but I never cared for the texture or taste. I recently discovered the lacinato variety of kale, also known as Black Tuscan kale, cavolo nero, or dinosaur kale and was pleasantly surprised. Not only does this variety have a reputation for its cancer fighting isothiocyanates, but its softer buttery texture makes it easier to incorporate into your favorite recipes. The following recipe for lamb burgers with lemon infused kale is one of my favorite meals for lunch or dinner.

Lamb Burgers with Lemon-Infused Kale

Ingredients

10 Ounces Ground Lamb
1 ½ Ounces Gruyere Cheese, shredded
2 Ciabatta Rolls
½ Garlic Clove
2-3 Leaves Lacinato Kale
2 Tablespoons Olive Oil
½ Lemon
¼ Cup Mayonnaise (or ½ mayonnaise, half plain Greek yogurt)
1 Teaspoon Cayenne Pepper
Salt and Pepper to taste


Prepare and marinate the kale:

First, remove the stems from the lacinato kale, and slice the kale chiffonade style into narrow ribbons.

In a bowl, squeeze the juice of ½ lemon. Add olive oil and mix well. Using a garlic press, squeeze the garlic into the lemon and incorporate the garlic paste. Season with salt and pepper. Add the kale and mix well, ensuring that all kale has been coated with the lemon mixture. Marinate for at least 30 minutes.

Prepare the lamb burgers:

Form two equal size burgers with the ground lamb. Salt and pepper to taste. Place the lamb burgers on the panini grill, and grill on medium heat for three minutes on each side (for thin burgers), testing after two minutes with a knife for desired done-ness.

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Prepare the sauce:

While the burgers are cooking, prepare the sauce and toast the ciabatta rolls. Mix mayonnaise with cayenne pepper. Add salt and pepper to taste. Broil the ciabatta rolls until crisp on both sides. Remove from broiler and spread a thin layer of the mayonnaise mixture on each side. Set aside.

Plate and garnish:

One minute before the lamb burgers are finished cooking, add half the gruyere cheese to the top of each burger. Cover with a lid to help melt the cheese. Place the burgers on a paper towel, as they are juicy and will make the ciabatta rolls soggy. Place each burger on a roll, and top each burger with half of the kale mixture. Place the ciabatta top on each burger and enjoy! Be careful – the lamb will be very juicy and will drip when you bite into it.

Serve with a side of sweet potato or zesty fries!

Lamb Burger

Lamb burger with kale

 

Lamb Burgers with Lemon-Infused Kale

Lamb Burgers with Lemon-Infused Kale

Ingredients

  • 10 Ounces Ground Lamb
  • 1 ½ Ounces Gruyere Cheese, shredded
  • 2 Ciabatta Rolls
  • ½ Garlic Clove
  • 2-3 Leaves Lacinato Kale
  • 2 Tablespoons Olive Oil
  • ½ Lemon
  • ¼ Cup Mayonnaise (or ½ mayonnaise, half plain Greek yogurt)
  • 1 Teaspoon Cayenne Pepper
  • Salt and Pepper to taste

Instructions

  • Prepare and marinate the kale:
  • First, remove the stems from the lacinato kale, and slice the kale chiffonade style into narrow ribbons.
  • In a bowl, squeeze the juice of ½ lemon. Add olive oil and mix well. Using a garlic press, squeeze the garlic into the lemon and incorporate the garlic paste. Season with salt and pepper. Add the kale and mix well, ensuring that all kale has been coated with the lemon mixture. Marinate for at least 30 minutes.
  • Prepare the lamb burgers:
  • Form two equal size burgers with the ground lamb. Salt and pepper to taste. Place the lamb burgers on the panini grill, and grill on medium heat for three minutes on each side (for thin burgers), testing after two minutes with a knife for desired doneness.
  • Prepare the sauce:
  • While the burgers are cooking, prepare the sauce and toast the ciabatta rolls. Mix mayonnaise with cayenne pepper. Add salt and pepper to taste. Broil the ciabatta rolls until crisp on both sides. Remove from broiler and spread a thin layer of the mayonnaise mixture on each side. Set aside.
  • Plate and garnish:
  • One minute before the lamb burgers are finished cooking, add half the gruyere cheese to the top of each burger. Cover with a lid to help melt the cheese. Place the burgers on a paper towel, as they are juicy and will make the ciabatta rolls soggy. Place each burger on a roll, and top each burger with half of the kale mixture. Place the ciabatta top on each burger and enjoy!
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http://www.foodhealthandhome.com/food/meats-and-fish/lamb-burgers/