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Lamb and Scallion Burgers with Fried Asparagus

The fried asparagus is a perfect use for the thick stalks that you find from time to time in the market.

Recipe information

  • Yield

    4 servings

Ingredients

1 package (1 1/2 pounds) ground lamb
2 large garlic cloves, finely chopped
4 scallions, chopped
Zest of 1 lemon
2 tablespoons chopped fresh thyme (from 4 sprigs)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling
8 thick asparagus spears, minimum 1/2 inch in diameter
All-purpose flour, for dredging
Leaf lettuce, green or red, for garnish
1/2 cup Dijon mustard
4 large slices sourdough or farmhouse bread, cut in half to fit the burgers

Preparation

  1. Step 1

    Heat a grill pan or large nonstick skillet over medium-high heat. In a large bowl, mix the meat with the garlic, scallions, lemon zest, thyme, salt, pepper, and a drizzle of EVOO. Form 4 1-inch-thick patties and cook for 3 to 4 minutes on each side for medium, 5 minutes for medium well.

    Step 2

    Heat a second skillet over medium-high heat. Trim the tough ends of the asparagus. Cut the stalks in half across, then thinly slice them lengthwise. Dredge the thinly sliced asparagus in the flour. Add the 3 tablespoons of EVOO to the skillet and fry the asparagus until deeply golden, a couple of minutes on each side. Drain on paper towels. Season the fried asparagus with salt.

    Step 3

    Toast the bread slices. Serve the burgers topped with crisp lettuce and Dijon mustard on toast, with fried asparagus alongside.

Rachael Ray 365: No Repeats
TagsBurgerGround LambLambMeatScallionOnionRoot VegetableVegetableMainDinnerDairy FreeNut FreeEasyGrillingCookbooks
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