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Lamb Patty with Mediterranean Pesto
and arugula salad

Active: 25 min Total: 25 min


Lamb Patty with Mediterranean Pesto:
  • Parsley - 1/4 bunch , chopped
  • Lamb, ground - 1 1/4 lbs
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Homemade roasted eggplant and red pepper pesto (leftover from Monday) - 1 cup
Arugula Salad:
  • Maple syrup - 1 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Oil, cooking - 1/4 cup
  • Salt and pepper - to taste
  • Arugula - 4 oz
  • Walnuts - 1/3 cup


  1. Make patties - Chop parsley. Mix ground lamb with chopped parsley, garlic powder, paprika, salt and pepper. Divide into 3” (7.5cm) wide and ¾” (1.875cm) thick patties. Cover and refrigerate if not grilling within 30 minutes. (Can be done up to 1 day ahead)

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  1. If making burgers on the grill: Preheat grill to 500F (260C) degrees. Brush grill grates with oil and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed.
  2. If making burgers on stovetop / oven: Heat oven to 400F (204C) degrees. Heat a skillet or grill pan over medium-high heat. Brush pan with some oil and then place patties on heated oil. Sear on each side for ~2 minutes. Transfer to oven and cook for another 4 to 6 minutes, until lamb reaches 160F (71C) degrees.
  3. Cover patties with foil and let rest for at least 5 minutes.
  4. While patties are resting, whisk together maple syrup, balsamic vinegar, and oil. Season to taste with salt and pepper.
  5. Dress arugula and walnuts in vinaigrette.
  6. Warm up pesto as needed. Enjoy patties with pesto and arugula salad on the side.



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