Place the ground beef in a large bowl. Pull the dill and rosemary off their stems and mince. Once minced, place it in the bowl. Zest two lemons into the bowl. Make sure to get as much of the lemon zest off the skin as possible. Shred the wedge of tintern cheese into the bowl. If you do not have tintern cheese, you can get a white cheddar, and supplement in a tablespoon each of chives and shallots. Hand mix all ingredients together. Be sure to massage the meat and distribute the ingredients evenly.
Once mixed, scoop out meat to yield 10-12 burgers.
At this point, sprinkle coarse salt and your Cajun seasoning of choice (I prefer Tony Chachere's) on both sides. I typically pan sear, but you can easily grill them!
If you are not planning on eating them immediately, then wrap them in tin foil and place in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 41 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 56.2mg||17 %|
|Sodium 60mg||2 %|
|Potassium 317mg||8 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0g|
|Protein 19.4g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 125
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!