Lamb Burgers with arugula & goat cheese

This delicious combination was inspired by a dish at Sapphire when lunching on the sunny patio one Father’s Day some years ago. It is a quick and easy dinner completed with a salad and steamed broccoli. (Hint: toss broccoli with about 1/2 T olive oil plus a few shakes of white wine vinegar and fresh ground pepper.)

  • 1 lb. ground lamb, formed into patties
  • 4 handfuls arugula
  • 1 small log goat cheese, transferred to ramekin
  • 1 large heirloom tomato, sliced
  • 4 whole wheat/whole grain buns (ootional)

Cook lamb patties on med-high heat for 3-4 minutes each side. Serve on a bun, if desired. Set table with the accoutrements including dijon& grainy mustards, ketchup and mayo if desired.

Serve with:

Your favorite salad and steamed broccoli. I served it below with a sampling of two types of Kale salad from the Gelson’s deli: kale with feta and almond slivers and kale with butternut squash and pinenuts.