Lamb Burgers with Kale Chips

I love a good burger--nothing satisfies a red meat craving quite like them! Jazzing up a standard burger recipe for company is an affordable and delicious way to impress. Making small patties and serving burgers alongside lots of vegetables can keep your portion of a fattier meat in check and still leave you full and satisfied.

This week I made lamb burgers for a weeknight dinner with friends and served them with whole wheat pita pockets, homemade yogurt lemon dill dressing, and a side of oven-roasted kale chips (a favorite, fast go-to recipe). The yogurt dressing would go great on a salad or as a chicken marinade, so make a big batch since you have to get out the blender anyway!

Lamb Burgers

Serves 6

Ingredients

1.5 lbs ground lamb

1 ounce feta, crumbled

3 Tbs chopped kalamata olives

1 clove garlic, minced

2 Tbs fresh basil leaves, chopped

2 Tbs fresh oregano leaves, chopped

Salt and pepper

Directions

1. Mix all ingredients with lamb until combined. Form into 6 patties and refrigerate ~30 minutes.
2.  Grill on one side until browned, about 3-4 minutes. Turn and grill additional 3-4 minutes, until sides are browned and inside is pink.
3. Serve with pita, cucumber, tomato, and yogurt dressing. 

Yogurt Lemon Dill Dressing

Makes about 1.5 cups

Ingredients

1 cup Greek yogurt

Juice of 1 lemon

½ cup chopped fresh dill

¼ cucumber, peeled and diced

1 clove garlic, minced

2-3 Tbs olive oil

Salt and pepper

Directions

Blend all ingredients except olive oil, salt and pepper. Drizzle olive oil into blender until dressing reaches desired consistency. Add salt and pepper to taste.  

Kale Chips

Makes 2 servings

Ingredients

1 bunch kale, washed, stems removed

2 Tbs olive oil

Sea salt and black pepper to taste

Directions

Preheat oven to 425. Wash kale and remove stems. Dry leaves well, tear, and toss in olive oil, salt and pepper. Place leaves on cookie sheet and roast about 10 minutes, until crispy.