This burger may look and taste decadent, but it’s a “cheat meal” that won’t cost you too much in the way carbs, sugar, and—compared to other burgers stacked with crazy toppings—calories or fat. Nutrition (per burger) Calories: 586; total fat: 52g; saturated fat: 15g; protein: 19g; carbohydrates: 10g; sugar: 7g; fiber: 2g; cholesterol: 79mg; sodium: 428mg Recipe and photo by McKenzie Hall Jones, R.D.N. of Nourish RDs.
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Makes 2 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
6 oz ground lamb, formed into two 3-oz patties 2 large Portobello mushrooms 1 Tbsp olive oil, divided ½ sweet yellow onion 2 thick slices large heirloom tomato ¼ cup mayonnaise 2 Tbsp goat cheese, plus extra for garnish Salt and pepper Chopped cilantro
How to make it
Heat grill or grill pan. Salt and pepper lamb patties, and set aside. In a medium frying pan, heat ½ tablespoon of the olive oil and add onions, cook until golden and fragrant. Brush the Portobello mushrooms with remaining ½ tablespoon of olive oil, and set aside. Once grill is hot, add lamb patties and cook 4 minutes before flipping over and cooking an additional 4 minutes, until done. Remove from grill, cover with foil, and set aside. Add the mushrooms to the grill, and cook 2 minutes on each side until tender but not mushy. Remove. In a small bowl, gently mix the mayonnaise with goat cheese, season with black pepper. To assemble the burgers, place the lamb patty on top of the Portobello mushroom. Add sliced tomato, a dollop of goat cheese mayo, and grilled onions. Garnish with extra goat cheese and cilantro.
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This burger may look and taste decadent, but it’s a “cheat meal” that won’t cost you too much in the way carbs, sugar, and—compared to other burgers stacked with crazy toppings—calories or fat.
Nutrition (per burger)
Calories: 586; total fat: 52g; saturated fat: 15g; protein: 19g; carbohydrates: 10g; sugar: 7g; fiber: 2g; cholesterol: 79mg; sodium: 428mg
Recipe and photo by McKenzie Hall Jones, R.D.N. of Nourish RDs.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
6 oz ground lamb, formed into two 3-oz patties 2 large Portobello mushrooms 1 Tbsp olive oil, divided ½ sweet yellow onion 2 thick slices large heirloom tomato ¼ cup mayonnaise 2 Tbsp goat cheese, plus extra for garnish Salt and pepper Chopped cilantro
How to make it
Heat grill or grill pan. Salt and pepper lamb patties, and set aside. In a medium frying pan, heat ½ tablespoon of the olive oil and add onions, cook until golden and fragrant. Brush the Portobello mushrooms with remaining ½ tablespoon of olive oil, and set aside. Once grill is hot, add lamb patties and cook 4 minutes before flipping over and cooking an additional 4 minutes, until done. Remove from grill, cover with foil, and set aside. Add the mushrooms to the grill, and cook 2 minutes on each side until tender but not mushy. Remove. In a small bowl, gently mix the mayonnaise with goat cheese, season with black pepper. To assemble the burgers, place the lamb patty on top of the Portobello mushroom. Add sliced tomato, a dollop of goat cheese mayo, and grilled onions. Garnish with extra goat cheese and cilantro.
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Makes 2 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
6 oz ground lamb, formed into two 3-oz patties 2 large Portobello mushrooms 1 Tbsp olive oil, divided ½ sweet yellow onion 2 thick slices large heirloom tomato ¼ cup mayonnaise 2 Tbsp goat cheese, plus extra for garnish Salt and pepper Chopped cilantro
How to make it
Heat grill or grill pan. Salt and pepper lamb patties, and set aside. In a medium frying pan, heat ½ tablespoon of the olive oil and add onions, cook until golden and fragrant. Brush the Portobello mushrooms with remaining ½ tablespoon of olive oil, and set aside. Once grill is hot, add lamb patties and cook 4 minutes before flipping over and cooking an additional 4 minutes, until done. Remove from grill, cover with foil, and set aside. Add the mushrooms to the grill, and cook 2 minutes on each side until tender but not mushy. Remove. In a small bowl, gently mix the mayonnaise with goat cheese, season with black pepper. To assemble the burgers, place the lamb patty on top of the Portobello mushroom. Add sliced tomato, a dollop of goat cheese mayo, and grilled onions. Garnish with extra goat cheese and cilantro.
Makes 2 servings
Prep time 15 min.
Cook time 15 min.
Prep time 15 min.
Cook time 15 min.
Prep time
15 min.
Cook time
Ingredients
- 6 oz ground lamb, formed into two 3-oz patties
- 2 large Portobello mushrooms
- 1 Tbsp olive oil, divided
- ½ sweet yellow onion
- 2 thick slices large heirloom tomato
- ¼ cup mayonnaise
- 2 Tbsp goat cheese, plus extra for garnish
- Salt and pepper
- Chopped cilantro
How to make it
Heat grill or grill pan. Salt and pepper lamb patties, and set aside. In a medium frying pan, heat ½ tablespoon of the olive oil and add onions, cook until golden and fragrant. Brush the Portobello mushrooms with remaining ½ tablespoon of olive oil, and set aside. Once grill is hot, add lamb patties and cook 4 minutes before flipping over and cooking an additional 4 minutes, until done. Remove from grill, cover with foil, and set aside. Add the mushrooms to the grill, and cook 2 minutes on each side until tender but not mushy. Remove. In a small bowl, gently mix the mayonnaise with goat cheese, season with black pepper. To assemble the burgers, place the lamb patty on top of the Portobello mushroom. Add sliced tomato, a dollop of goat cheese mayo, and grilled onions. Garnish with extra goat cheese and cilantro.
Heat grill or grill pan. Salt and pepper lamb patties, and set aside.
In a medium frying pan, heat ½ tablespoon of the olive oil and add onions, cook until golden and fragrant.
Brush the Portobello mushrooms with remaining ½ tablespoon of olive oil, and set aside.
Once grill is hot, add lamb patties and cook 4 minutes before flipping over and cooking an additional 4 minutes, until done. Remove from grill, cover with foil, and set aside.
Add the mushrooms to the grill, and cook 2 minutes on each side until tender but not mushy. Remove.
In a small bowl, gently mix the mayonnaise with goat cheese, season with black pepper.
To assemble the burgers, place the lamb patty on top of the Portobello mushroom. Add sliced tomato, a dollop of goat cheese mayo, and grilled onions. Garnish with extra goat cheese and cilantro.
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