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Curried Lamb-and-Spinach Burgers

Yield 4 servings

Ingredients

  • 1 pound lean ground lamb
  • 2/3 cup fresh breadcrumbs
  • 1/3 cup savory chutney (such as Raffetto's Chut-Nut Colonial)
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 garlic cloves, minced
  • 4 (2-ounce) onion sandwich buns
  • 1/4 cup savory chutney (such as Raffetto's Chut-Nut Colonial)

Nutrition Information

  • calories 420
  • caloriesfromfat 17 %
  • fat 7.8 g
  • satfat 2.4 g
  • monofat 2.9 g
  • polyfat 2.2 g
  • protein 26.1 g
  • carbohydrate 61.9 g
  • fiber 2.6 g
  • cholesterol 56 mg
  • iron 4.9 mg
  • sodium 701 mg
  • calcium 131 mg

How to Make It

  1. Combine the first 8 ingredients in a medium bowl. Divide the lamb mixture into 4 equal portions, and shape into 1/2-inch-thick patties. Prepare grill or broiler. Place the patties on a grill rack or broiler pan, and cook 7 minutes on each side or until the lamb is done. Place the patties on bottom halves of sandwich buns, and spread each patty with 1 tablespoon savory chutney. Cover with sandwich bun tops.