Take a break from beef: Try Lamburgers

In my opinion, Americans should eat more lamb. From a health standpoint it’s leaner, has fewer calories, and less cholesterol than beef. This is due in part to the fact that lamb is grass fed. Beef should be this way, and in fact, much is being made of the benefits of grass fed beef over grain fed beef as of late.

The biggest obstacle to eating more lamb is availability. Luckily, Hy-Vee, a local grocery chain here in Iowa, has begun selling lamb from Strauss Farms, making obtaining lamb much easier.

Tonight I made lamburgers and topped them with crumbles of feta cheese, Kalamata olives, red onion, and oregano. Here is what I did:

Ingredients

1 pound ground lamb
4 ounces Greek feta cheese
2 tablespoons fresh chopped oregano
1/8 cup Kalamata olives, chopped (approximately 8 olives)
Red onion
Buns

Directions

Heat grill to medium heat.

Meanwhile, form ground lamb into three equal patties. Season with salt and pepper and set aside.

Combine feta, olives, and oregano in glass bowl mixing well.

Grill burgers to desired doneness. During the last few minutes of cooking, divide feta mixture onto burgers. Remove from grill placing on buns and top with onion.

 

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