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

Servings: persons

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

1
Preheat a grill pan over medium-high heat or preheat the broiler to high.
2
Combine the lamb, rosemary, orange zest, chopped red onion, salt, and pepper.
3
Make 12 balls and flatten them into 3-inch meat patties.
4
Grill for 2 to 3 minutes on each side.
5
Hold the cooked patties on a plate under foil.
6
Combine the lettuces in a shallow bowl with the sliced onion.
7
Cut the core out of the fennel pieces and thinly slice, then add to the salad.
8
Scatter the oranges and parsley around the salad and dress with the vinegar, oil, salt, and pepper, to your taste.
9
Top portions of the salad with 3 mini lamb patties and serve.

725

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 1/2 pounds ground lamb, 2 to 3 tablespoons chopped fresh rosemary, 1 large navel orange, zested, then peeled and sectioned or sliced into disks, 1/4 red onion, finely chopped, 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