Lamb Burgers with Mache Salad

From Eating Well Magazine
Serves 4

*4 tsp extra virgin olive oil
*3/4 tsp lemon zest, divided
*2 tbsp lemon juice
*1 tsp honey
*1/2 tsp Dijon mustard
*1/2 tsp poppy seeds
*3/4 tsp salt, divided
*freshly ground pepper
*1/4 cup whole wheat bread crumbs
*2 tbsp fresh chives
*1 clove garlic, minced
*1 lb. ground lean lamb meat
*4 whole wheat sandwich buns
*4 cups mache (lamb's lettuce) or coarsely chopped butterhead lettuce
*1/2 cup fresh mint leaves

1. Whisk oil, 1/4 tsp lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 tsp salt and pepper to taste in a bowl. Set aside.

2. Combine breadcrumbs, chives, garlic, the remaining 1/2 tsp lemon zest, remaining 1/4 tsp salt and 1/2 tsp pepper in a bowl. Add lamb and gently knead until combined. Form into 4 patties.

3. Coat a large non-stick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.

4. Meanwhile, toast buns. Add mache and mint to the bowl with dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup).