Author: Olivia Nadon, Graduate of Northwest Culinary Academy of Vancouver
This Lamb Burger with Mint Pesto is a delicious, light dish providing an excellent source of high quality protein and iron. An average portion can provide 20 per cent of the recommended daily intake for men and 12 per cent for women. The iron is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells. It provides 45 per cent of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, the zinc is more easily absorbed by the body than zinc found in other sources. Lamb meat is a great source of B vitamins, essential for metabolic reactions in the body. It can provide over 100 per cent of the daily requirement of B12 and is a good source of thiamine. Half the fat is unsaturated, which is good for you.
1 lb ground lamb
1 medium yellow onion, small dice
1/2 jalapeno, small dice
2 garlic cloves, minced
2 T ground flax
2 T chopped fresh mint
1 T olive oil (if using grill pan)
1 T dried thyme
1 T mustard powder
1 t salt
1/2 t red chilli flakes
- Heat grill pan on high or preheat barbecue.
- Combine all ingredients except the olive oil in a bowl, thoroughly mixing with hands. Form 5-6 lamb burgers.
- Coat pan with oil and cook burgers, about 3-4 minutes on each side.
- Top with mint pesto, greek yogurt, parmesan and tomato. Serve with sautéed onions and arugula salad.
1 C fresh mint, tightly packed
3/4 C fresh basil, tightly packed
1/4 C olive oil, more if needed
1/4 pine nuts
2 garlic cloves
2 T parmesan cheese
salt and pepper as needed
- Add all ingredients into a food processor. Blend until smooth, adding more oil if necessary.
Like healthy recipes built for athletes? Get Carli Lloyd and several other USWNT favorite recipes in the May World Cup Edition of Amplified Soccer Athlete Magazine.