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Lamb Burger with Feta Cheese https://www.metro.ca/userfiles/image/recipes/burger-agneau-fromage-feta-4744.jpg PT15M PT10M PT25M
Blend ground lamb, pesto, parsley, rosemary and garlic. Shape into four patties and keep cool while preparing all other ingredients. Blend mustard, mayonnaise, sour cream and put aside. Drain and rinse peppers under cold water. Cut in half and put aside. Put barbecue grill on high flame until the grill is very hot. Season lamb patties and put on grill, lower flame to medium and grill for 5 minutes. Flip lamb patties, put cheese and peppers on top. Continue cooking for another 5 minutes. Butter inside of buns and grill. Coat interior of buns with mayonnaise. Put lamb patties on bottom half of buns, add spinach leaves and close.
4
1 lb (454 g) ground lamb 3 Tbsp. (45 mL) dried tomato pesto 1/4 cup (60 mL) flat chopped parsley 1 1/2 tsp. fresh chopped rosemary 1 clove of garlic, finely chopped 1 Tbsp. (15 mL) Dijon mustard 2 Tbsp. (30 mL) mayonnaise 1/4 cup (60 mL) sour cream 2 roasted red peppers (store-bought) 4 oz (4x30 g) slices of feta cheese butter 4 kaiser buns 2 cups (500 mL) baby spinach salt and ground pepper
Lamb Burger with Feta Cheese

Lamb Burger with Feta Cheese

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    ground lamb
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    NEW ZEALAND FRESH LAMB MEATBALLS

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    REGULAR OR MEDITERRANEAN 11.00/kg

    SAVE $3.00/LB
    New Zealand Fresh Lamb Leg

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    13.21/kg

    20 AIR MILES® Bonus Miles

  • 3 Tbsp.
    (45 mL)
    dried tomato pesto
  • 1/4 cup
    (60 mL)
    flat chopped parsley
  • 1 1/2 tsp.
    fresh chopped rosemary
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    $10.49 ea.

    1 kg

  • 1
    clove of garlic, finely chopped
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    mayonnaise
  • 1/4 cup
    (60 mL)
    sour cream
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    SEALTEST SOUR CREAM

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    2 for $5.00

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  • 2
    roasted red peppers (store-bought)
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 4 oz
    (4x30 g)
    slices of feta cheese

  • butter
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    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 4
    kaiser buns
  • 2 cups
    (500 mL)
    baby spinach

  • salt and ground pepper
Imprimer ma sélection

Preparation

Blend ground lamb, pesto, parsley, rosemary and garlic. Shape into four patties and keep cool while preparing all other ingredients.

Blend mustard, mayonnaise, sour cream and put aside. Drain and rinse peppers under cold water. Cut in half and put aside. Put barbecue grill on high flame until the grill is very hot. Season lamb patties and put on grill, lower flame to medium and grill for 5 minutes.

Flip lamb patties, put cheese and peppers on top. Continue cooking for another 5 minutes.

Butter inside of buns and grill. Coat interior of buns with mayonnaise. Put lamb patties on bottom half of buns, add spinach leaves and close.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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