1 lb ground lean Alberta Lamb
2 tbs coarsely grated onion
2 tbs coarsely chopped flat-leaf parsley
½ tsp finely grated lemon zest
salt and freshly ground pepper to taste
1 small ripe avocado, peeled and pitted
2 tsp fresh lime juice
2 tbs plain non-fat yogurt
4 best-quality whole-grain rolls
1 large tomato, cut into 4 thick slices
½ cup alfalfa sprouts
- In a bowl, lightly mix the lamb with the onion, parsley, lemon zest, salt and pepper. Form into 4 patties, each 3 inches across and 1 inch thick.
- In a separate bowl, mash the avocado with the lime juice and yogurt. Season with salt and pepper to taste.
- Broil the patties (3 inches from heat source) or pan-fry over medium heat in a non-stick skillet for 5 minutes per side, or until cooked through.
- Lightly toast the rolls. Place a burger on each roll and top with the avocado mixture, a tomato slice and alfalfa sprouts. Serve immediately.
Note: When sweet onions such as Vidalias and Walla Wallas are in season, a slice adds a real treat.