Mediterranean Lamb Burgers

Mediterranean Lamb Burgers

1/4 medium onion
2 tablespoons sun-dried tomatoes, oil-packed
1 pound ground lamb
1 tablespoon pesto sauce
1 tablespoon chopped garlic
1/4 teaspoon pepper
1/2 teaspoon salt -- or vege-sal
2 tablespoons pine nuts
3 ounces chevre cheese (goat cheese)

Preheat your electric tabletop grill; I set mine to 350.

Chop your onion, and if your sun-dried tomatoes are in halves, rather than pre-chopped, chop them up, too. Heck, if they're pre-chopped, chop 'em a little more. Throw these things in a mixing bowl.

Add the ground lamb, pesto, garlic, pepper, and salt. Use clean hands to squish it all together till it's well-mixed. Form into three patties, and throw 'em in the grill. Set a timer for 5 minutes.

While the burgers are cooking, toast your pine nuts till they're touched with gold.

When your burgers are done, plate them, crumble an ounce of chevre over each one, and sprinkle with pine nuts, then serve.

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3 servings, each with: 578 Calories; 47g Fat ; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3 grams usable carb.