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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 17.2 g
  • Cholesterol: 13.1 mg
  • Sodium: 498.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.3 g

View full nutritional breakdown of Lamburgers with Nectarine Salsa calories by ingredient
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Lamburgers with Nectarine Salsa

Submitted by: MOUNTROYALMOM

Introduction

A summer staple in my house. Use fresh garlic, as it mellows nicely once it cooks. All of my kids love this recipe.
About the ingredients:
I buy the frozen New Zealand lamb in the 500g tube. It is quite lean and never tastes old.
The nectarines can easily be substituted with peaches or our favorite Mangoes!
Freeze the goat cheese before using it, then break it into dime size chunks so you get a great bite of goat cheese every so often
A summer staple in my house. Use fresh garlic, as it mellows nicely once it cooks. All of my kids love this recipe.
About the ingredients:
I buy the frozen New Zealand lamb in the 500g tube. It is quite lean and never tastes old.
The nectarines can easily be substituted with peaches or our favorite Mangoes!
Freeze the goat cheese before using it, then break it into dime size chunks so you get a great bite of goat cheese every so often

Number of Servings: 8

Ingredients

    For the Lamb Patties:
    1 lb lean ground lamb
    8 oz snow goat cheese, in chunks the size of dimes
    4 cloves of fresh garlic, finely chopped
    1/4 cup fresh parsley, finely chopped
    1/2 tsp ground cumin
    1/2 tsp red pepper flakes (optional)
    1/2 tsp salt
    4 whole wheat pita rounds (cut in half to make pockets)

    For Nectarine Salsa:
    6 nectarines, chopped (or peaches or mangoes)
    3 cloves of fresh garlic, minced
    1 medium red onion, finely chopped
    1/2 cup parsley finely chopped
    1/2 cup cilantro, finely chopped
    Juice of 1 lime
    Dash of Tabasco
    salt and pepper to taste

Directions

Makes 8 pita pockets
1. Mix together lamb, goat cheese, 4 cloves of garlic, 1/4 cup parsley, cumin, red pepper flakes and 1/2 tsp salt.
2. Form into 8 patties, indent the middle of the pattie with your thumb and grill on the barbecue until the inside is no longer pink.
3. Combine all of the ingredients for the nectarine salsa.
4. Split open pita half, crumble one pattie and smother with salsa.

Number of Servings: 8

Recipe submitted by SparkPeople user MOUNTROYALMOM.






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