In Char’s Kitchen ~ Season 3 Episode 2: Sloppy Lamb Burgers and Apple & Fennel Slaw
Sloppy Lamb Burgers with Lemon Yogurt Sauce and Olive Tapenade
Warning: this burger is not recommended as a first date meal. Thankfully I’ve been married for 20 years – cheers to burgers with sloppy sauces!!
Olive Tapenade
1 cup (250 mL) pitted green olives
¼ cup (60 mL) each roughly chopped fresh parsley and roughly chopped fresh mint
finely grated zest of one lemon
2 tbsp (30 mL) olive oil
1 clove minced garlic
Place all ingredients in a food processor fitted with a metal blade. Pulse until ingredients are finely chopped (scraping down sides of bowl when needed) and well combined. Set aside. Makes about ¾ cup.
Lemon Yogurt
½ cup (125 mL) full fat Greek style yogurt
¼ cup (60 mL) chopped fresh parsley
finely grated zest of one lemon
1 clove garlic, minced
2 tsp (10 mL) hot sauce (heat level of choice)
¼ cup (60 mL) crumbled Feta cheese
Stir together all ingredients. Cover and refrigerate until ready to serve.
Burgers
2 lbs. (900 g) ground lamb
¼ cup (60 mL) roughly chopped fresh mint
3 tbsp (45 mL) chopped fresh rosemary
1 tbsp (15 mL) Dijon mustard I like to use Saucy Moose Original Craft Beer Mustard *click here for more info)
2 tsp (10 mL) dried oregano leaves
½ tsp (2 mL) each salt and pepper
2 cloves minced garlic (*or to taste)
Brioche buns
Preheat the grill to medium high. Using your hands, mix together all ingredients until evenly combined. Form into 4 even size patties. Place burgers on clean, preheated grill and turn heat down to medium. Grill for about 5 minutes. Flip burgers, and grill for an additional 5 minutes or until internal temperature reaches 160 F (71 C). Place burgers on buns and garnish evenly with yogurt and tapenade.
Tip:
~ not a fan of lamb? Try this burger with ground turkey instead
~ don’t have time to whip up a tapenade? No prob, just slather on the yogurt sauce and you’re good to go!
Fennel and Apple Slaw
1 fennel bulb, fonds and core removed, and very thinly sliced
1 apple, cored and thinly sliced (I like a Granny Smith for this salad and I leave the skin on)
2 ribs of celery, cut thinly on a bias
1/2 red onion, very thinly sliced
1/2 cup (125 mL) roughly chopped fresh parsley
Dressing
2 tbsp (30 mL) oil
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) maple syrup
1 tsp (5 mL) Dijion mustard (I like to use Saucy Moose Original Craft Beer Mustard *click here for more info)
heft pinch salt and pepper
Whisk together all ingredients and toss with salad ingredients. Cover and store in refrigerator for up to two days (stirring well before serving). Makes about 6 cups (1.5 L).
Charmaine is the host of “In Char’s Kitchen” , ‘In Char’s Kitchen Quarantine Edition’ & ‘In Char’s Kitchen Fitness Edition’ on YourTV Muskoka and regular guest on: Rogers IN Studio, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.
Most importantly; Charmaine is the mother of two young adults; Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
Follow Charmaine on:
Instagram: Charmaine_Broughton
Facebook: Charmaine Broughton
‘
