Beef Lamb hamburger

Ingredients

• Ground lamb

  Raw

  2 oz or 57g

• Onions

  Sweet, raw

  ³⁄₁₆ onion or 66g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Rosemary

  Fresh

  ³⁄₁₆ tsp or 0.1g

• Salt

  Table

  ⁵⁄₁₆ dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  ³⁄₁₆ medium whole or 25g

• Ground beef

  85% lean meat / 15% fat, raw

  2 oz or 57g

• Spinach

  Raw

  ³⁄₁₆ cup or 6g

• Reserve Cheddar Cheese

  Kerrygold

  ½ oz or 14g

Directions

1. In a 10-12 inch frying pan over high heat, crumble lamb with a wooden spoon, stirring often until lightly browned, about 8-10 minutes. Remove meat with a slotted spoon and discard all but 1 tablespoon fat from pan.
2. Return meat to pan; add onion and garlic. Stir occasionally until onion begins to brown, about 4-6 minutes. Add tomato purée, honey, and rosemary; stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.
3. Set roll bottoms on plates and spread with goat cheese; cover with baby spinach leaves. Spoon lamb mixture over spinach and set tops in place. Enjoy!
4. Recipe inspired by: http://www.myrecipes.com/recipe/honey-rosemary-lamb-sandwich