Lamb Mini Burgers on Mixed Salad with Fennel Recipe

Name: Lamb Mini Burgers on Mixed Salad with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb fennel trimmed or fronds and tops and quartered lengthwise; 1 1/2 pounds ground lamb; 2 to 3 tablespoons chopped fresh rosemary leaves; 1 large navel orange, zested; 1/4 red onion, finely chopped, plus 1/4 sliced; Salt and pepper; 1 heart romaine lettuce, chopped; 1 head radicchio, chopped; 1 navel orange, peeled and sectioned or sliced into disks; 1/4 cup chopped flat-leaf parsley; 2 tablespoons red wine vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil

Servings: persons

1 bulb fennel trimmed or fronds and tops and quartered lengthwise
1 1/2 pounds ground lamb
2 to 3 tablespoons chopped fresh rosemary leaves
1 large navel orange, zested
1/4 red onion, finely chopped, plus 1/4 sliced
Salt and pepper
1 heart romaine lettuce, chopped
1 head radicchio, chopped
1 navel orange, peeled and sectioned or sliced into disks
1/4 cup chopped flat-leaf parsley
2 tablespoons red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil

1
Preheat a grill pan over medium high heat.
2
Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper.
3
Put fennel on grill and grill on all sides, approximately 2 minutes.
4
Remove from grill and cool.
5
Once cooled, thinly slice and reserve.
6
Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper.
7
Make 12 balls and flatten them into 3 inch meat patties.
8
Grill 2 to 3 minutes on each side.
9
Combine lettuces in a shallow bowl with sliced onion.
10
Add sliced cooled fennel to salad.
11
Scatter the oranges and parsley around the salad.
12
Dress with vinegar, oil, salt and pepper, to your taste.
13
Top portions of salad with 3 mini lamb patties and serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bulb fennel trimmed or fronds and tops and quartered lengthwise, 1 1/2 pounds ground lamb, 2 to 3 tablespoons chopped fresh rosemary leaves, 1 large navel orange, zested, and more.

Yes, Lamb Mini Burgers on Mixed Salad with Fennel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb Mini Burgers on Mixed Salad with Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions