3 tablespoons quick-cooking rolled oats
1 egg white
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground American Lamb
1/4 cup crumbled feta cheese
2 green onions, finely chopped
1 teaspoon red wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1 1/2 cups fresh spinach, leaves and stems removed, chopped
4 English muffins, split and lightly toasted
Servings: 4
1. In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Form into eight 1/4-inch patties. In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture on each of four patties. Top with remaining four patties and seal edges to hold filling inside.
2. In bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.
3. Grill burger over medium-hot coals for 5 to 6 minutes per side until no longer pink inside. Place each burger on a muffin half; top with spinach mixture and second half of the muffin.
1 egg white
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground American Lamb
1/4 cup crumbled feta cheese
2 green onions, finely chopped
1 teaspoon red wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1 1/2 cups fresh spinach, leaves and stems removed, chopped
4 English muffins, split and lightly toasted
Servings: 4
1. In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Form into eight 1/4-inch patties. In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture on each of four patties. Top with remaining four patties and seal edges to hold filling inside.
2. In bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.
3. Grill burger over medium-hot coals for 5 to 6 minutes per side until no longer pink inside. Place each burger on a muffin half; top with spinach mixture and second half of the muffin.
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