Curried Lamb-and-Spinach Burgers

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 17%
  • Fat: 7.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 26.1g
  • Carbohydrate: 61.9g
  • Fiber: 2.6g
  • Cholesterol: 56mg
  • Iron: 4.9mg
  • Sodium: 701mg
  • Calcium: 131mg


  • 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)


  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.
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