Lamb Burger Salad Bowl with Honey Mustard Dressing
Burger Salad Bowl with Honey Mustard Dressing
Dan Churchill
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This is a healthy dinner with all the delicious flavors of a burger done salad-style. The meaty lamb patties and hearty potatoes make this salad filling but not heavy.

Swap option: You can swap to ground lamb or chicken, or your favorite type of burger patty.


  • Salad Dressing

    • 2 teaspoons Dijon mustard
    • 1 teaspoon olive oil
    • 1 teaspoon apple cider vinegar
    • 1/2 teaspoon honey
  • Salad

    • 10½ ounces fingerling potatoes, cut in wedges
    • Nonstick cooking spray
    • Salt and freshly ground black pepper, to taste
    • 2 large eggs
    • 4 cooked lamb patties
    • 1/2 head baby romaine lettuce, roughly torn
    • 2 medium tomatoes, sliced
    • 2 ounces dill pickles, sliced lengthways
    • 1/4 avocados, sliced


For the dressing:

Combine dressing ingredients together in a small bowl, adding water to thin if needed and set aside.

For the salad:

1. Preheat oven to 410°F and line a baking sheet with parchment paper.

2. Place potatoes in a saucepan of cold salted water, bring to the boil and simmer for 6-8 minutes, or until just beginning to soften. Drain well, returning to the hot saucepan for a few minutes to remove all moisture. Place on a baking sheet, spray with oil, season with salt and pepper and bake for 10-15 minutes or until golden.

3. Heat a non-stick skillet over medium heat. Crack eggs into skillet and cook to your liking.

4. Warm pre-cooked lamb patties in oven or microwave to your liking.

To serve:

Divide lettuce, tomato, pickles and avocado between bowls, top with patty and egg, drizzle over dressing and serve with wedges.

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