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– Hi, I’m chef Robert Irvine, I’m here for bodybuilding.com, and today, we’re gonna talk about burgers. Now you know burgers are
an American tradition, and no matter what you do with it, or what type of protein you use, you always get a great, great taste. Today we’re gonna use lamb. I know, you’re all out
there going, “lamb?” Lamb is a great, great flavor. Sometimes it gets a little bit too gamey, in which case we can add pork, or beef, veal, or even pastrami. We’re gonna keep it clean, it’s 80% visually lean
lamb, and we got 20% fat, and that’s the flavor. All we’re gonna do is season
this with salt and pepper, and literally put it on the grill. It’s that easy. Because the accompaniments of this dish are gonna give it its zing, it’s real pop. So, that’s gonna go outside
on the grill, simple. While that’s cooking, we’re
gonna make a beautiful dressing. Starting with a little bit of sour cream, some hot sauce or sambal
oelek, again you can use sriracha, you can use chili
paste, whatever you like, some chopped parsley, and lemon. Trying to keep it in the kind of Greek tradition if you like, with a twist. Lemon juice inside, and just mix together. Get a little heat, a little citrus, and that’s what we have
right there, simple. Now we want some good fat from an avocado. Our toasted bun, beautiful brioche, we’ll take a little bit
of our dressing here, right onto our bun. I’m gonna take my avocado,
and I’m just gonna literally plant it out on the base, like so. When you bite through a burger,
you want to get the fat, you want to get the
crunch, you want to get everything you need out of a burger. Here we have some that have just literally come off the grill. Put it right on top. We have some grilled onions,
charred onions, on top of that. Now, you saw me make
earlier, this cucumber salad with olives. This is a great accompaniment to it. If you’ve got a lot of people coming over, you can make this salad, the
grilling is the last minute thing with the burgers,
you can actually make everything else to order. But I mean, if you talk
about something simple, and healthy and quick, that is a grilled lamb
burger with a cucumber salad. Simple, easy, refreshing,
and anybody can do it in a couple of minutes. Chef Robert Irvine for bodybuilding.com. Simple, easy, fun recipes. Till next time, take care of each other.

29 thoughts on “Chef Robert Irvine’s Lamb Burger Recipe

  1. ► Chef Robert Irvine's Grilled Lamb Burger Recipe: http://bbcom.me/2G9kpMm
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    | Ingredients |
    8 oz lean Ground Lamb
    1 serving hamburger bun
    1 fruit, without skin and seed avocado
    1 tbsp sriracha
    ¼ lemon yields lemon juice
    ½ cup reduced-fat sour cream
    ½ whole red onion, diced
    2 pinch parsley, dried
    1 pinch table salt
    1 pinch pepper

    | Directions |
    Prep: 15 min.
    Cook: 15 min.
    Total: 30 min.

    1. Lightly salt and pepper ground lamb in a bowl then thoroughly mix.
    2. Shape lamb into 2 patties, 4 ounces apiece.
    3. Grill the patties to temperature.
    4. While patties are cooking (or before or after), make a dressing in a mixing bowl by combining the sour cream with Sambal Oelek, Sriracha or other hot sauce, and parsley and lemon, whisking until consistent.
    5. Core and slice the avocado.
    6. Lightly toast or grill the bun.
    7. Spoon or spread dressing onto bottom layer of bun, then fan avocado slices atop dressing.
    8. Place grilled burger atop avocado slices.
    9. Top the burger with a ring of grilled onion and remaining half of bun.

    | Nutrition |
    Calories: 480
    Carbs: 26 g
    Protein: 23 g
    Fat: 32 g

    Sometimes you just want a juicy, freshly-grilled burger, but ground beef can seem boring after a while. Lamb burgers are an amazingly clean, high-protein substitute that'll keep you from snoring through your next burger night.

    They're good for you, too. Lamb is high in omega-3 fatty acids and oleic acid, both of which are said to support heart health. And each of my 4-ounce patties contain approximately 25 grams of protein!

    While ground beef is yummy, if it's not organic then it's a heavily processed, industrialized product that's missing some of the health benefits attributed to always-grass-fed lamb.

    So, try these gently seasoned and hot-grilled patties resting on a bed of avocado and citrus-chili dressing for a clean, hip, and healthy alternative to the common chuck!

    | Follow Chef Robert Irvine |
    ► YouTube: https://www.youtube.com/user/robertir...
    ► Instagram: https://www.instagram.com/chefirvine/
    ► Facebook: https://www.facebook.com/chefirvine/

  2. ★★★★★ Outstanding, thank you so much for sharing. Love it! Lamb burger with Raw Pepitas, garlic, onion, and cayenne.

  3. Why do chefs make burgers that look like fists? Such a shape is absurd. People can't eat something the size of a fist normally.

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