Recipe information
Yield
4 servings, 3 mini burgers each
Ingredients
1 1/2 pounds ground lamb
2 to 3 tablespoons chopped fresh rosemary
1 large navel orange, zested, then peeled and sectioned or sliced into disks
1/4 red onion, finely chopped
Salt and freshly ground black pepper
1 romaine lettuce heart, chopped
1 head radicchio, chopped
1/4 red onion, sliced
1 bulb fennel, trimmed of fronds and tops and quartered lengthwise
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
Preparation
Step 1
Preheat a grill pan over medium-high heat or preheat the broiler to high. Combine the lamb, rosemary, orange zest, chopped red onion, salt, and pepper. Make 12 balls and flatten them into 3-inch meat patties. Grill for 2 to 3 minutes on each side. Hold the cooked patties on a plate under foil.
Step 2
Combine the lettuces in a shallow bowl with the sliced onion. Cut the core out of the fennel pieces and thinly slice, then add to the salad. Scatter the oranges and parsley around the salad and dress with the vinegar, oil, salt, and pepper, to your taste. Top portions of the salad with 3 mini lamb patties and serve.
