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🍽️ Juicy Lamb Burgers with Fresh Artichoke Salad

347 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 1 clove garlic
• 1 onion
• 4 tbsp olive oil
• 500 g minced lamb
• 50 g black olives (pitted)
• 20 g dried tomatoes (preserved in oil)
• 2 tbsp fresh chopped herbs (e.g. mint and thyme)
• 1 egg
• 2 tbsp breadcrumbs
• salt
• pepper
• 200 g artichoke hearts (jarred)
• 2 tbsp fresh chopped parsley
• a splash lemon juice
• fresh herbs for garnish (e.g. mint and parsley)
• a handful frisée lettuce

Instructions

1. 1. Place the stale bun in a bowl and cover it with lukewarm water to soften it.
2. 2. Peel the garlic clove and the onion.
3. 3. Finely chop the garlic.
4. 4. Dice the onion into coarse pieces.
5. 5. Heat one tablespoon of oil in a pan.
6. 6. Sauté the garlic and onion in the hot oil briefly until they become translucent.
7. 7. Remove the pan from the heat to prevent burning.
8. 8. Squeeze the soaked bun thoroughly with your hands so that no water remains.
9. 9. Add the squeezed bun along with the minced meat into a large bowl.
10. 10. Finely chop the drained olives.
11. 11. Finely chop the tomatoes as well.
12. 12. Add the chopped olives and tomatoes to the meat mixture.
13. 13. Add the fresh herbs and the egg.
14. 14. Mix everything well with your hands until a homogeneous mass is formed.
15. 15. Check if the mixture is easy to shape.
16. 16. If necessary, add some breadcrumbs to improve the shapeability.
17. 17. Season the meat mixture with salt and pepper to taste.
18. 18. Form eight equal-sized burger patties from the mixture.
19. 19. Heat two tablespoons of oil in a frying pan.
20. 20. Fry the patties on the first side for 5 to 6 minutes until golden brown.
21. 21. Turn the patties and fry them on the second side for another 5 to 6 minutes until golden brown.
22. 22. Dice the artichoke hearts into small pieces.
23. 23. Heat the remaining olive oil in a pan.
24. 24. Sauté the artichoke cubes in the oil for 1 to 2 minutes.
25. 25. Add the parsley to the pan.
26. 26. Season the artichoke mixture with lemon juice, salt, and pepper.
27. 27. Rinse the herbs and the frisée (a type of curly endive) under running water.
28. 28. Tear the herbs and frisée into small pieces.
29. 29. Place the finished burger patties on the plates.
30. 30. Place the warm artichoke mixture over the burgers.
31. 31. Garnish the dish with the prepared herbs and frisée.
32. 32. Serve the burgers immediately while hot.

Nutrition per serving

• kcal: 347
• Protein: 31 g · Fett/Fat: 18 g · Carbs: 14 g