Sun Sep 11, 2016 9:20 pm by 
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Grilled lamb burger with salad, eggs, garlic, radicchio, parsley, butter and pine nuts
Ingredients
Ingredients
Potatoes 400 g, peeled
Pine nuts 120 g
Onion 1 each, chopped
Garlic cloves 2 each, chopped
Olive oil 4 tbsp
Minced lamb 600 g
Eggs 1 each
Parsley 15 g
Breadcrumbs 80 g
Butter 50 g
Radicchio 1 small
Lettuce 200 g
Vinegar 2 tbsp, balsamic
Chopped 15 g
Info box
Preparation time 35 m
Cooking time 15 m
Recipe category Main course
Recipe yield 4
Preparation
Cook the potatoes in boiling salt water for 20 minutes. Drain, quench and cut into 1.5 cm thick slices.
Dry roast the pine nuts until golden brown and set aside.
Fry the onion and garlic in a pan with 1 tbsp oil. 4 Mix together the meat, egg, onion, garlic, parsley and breadcrumbs and season with salt and ground black pepper.
Shape four 80 g burgers from the mixture and place on a hot grill for 10-15 minutes turning every so often.
Brush the potatoes with the melted butter, season with salt and ground black pepper and grill for 5 minutes on each side. Mix the lettuce with the pine nuts and the remaining oil and vinegar and season with salt and ground black pepper. 7 Arrange the salad on plates and place one burger and three potato slices on each. Garnish with the chives.
Grilled lamb burger with salad, eggs, garlic, radicchio, parsley, butter and pine nuts
Ingredients
Ingredients
Potatoes 400 g, peeled
Pine nuts 120 g
Onion 1 each, chopped
Garlic cloves 2 each, chopped
Olive oil 4 tbsp
Minced lamb 600 g
Eggs 1 each
Parsley 15 g
Breadcrumbs 80 g
Butter 50 g
Radicchio 1 small
Lettuce 200 g
Vinegar 2 tbsp, balsamic
Chopped 15 g
Info box
Preparation time 35 m
Cooking time 15 m
Recipe category Main course
Recipe yield 4
Preparation
Cook the potatoes in boiling salt water for 20 minutes. Drain, quench and cut into 1.5 cm thick slices.
Dry roast the pine nuts until golden brown and set aside.
Fry the onion and garlic in a pan with 1 tbsp oil. 4 Mix together the meat, egg, onion, garlic, parsley and breadcrumbs and season with salt and ground black pepper.
Shape four 80 g burgers from the mixture and place on a hot grill for 10-15 minutes turning every so often.
Brush the potatoes with the melted butter, season with salt and ground black pepper and grill for 5 minutes on each side. Mix the lettuce with the pine nuts and the remaining oil and vinegar and season with salt and ground black pepper. 7 Arrange the salad on plates and place one burger and three potato slices on each. Garnish with the chives.
