Lamb burger with roasted veggies

It’s served with two toppings that add sweetness.

In this upgraded burger, high-protein lamb is spiced with cumin and coriander, then topped with a butternut squash compote and goat cheese. Purple potatoes (which are full of antioxidants) and Brussels sprouts round out the dish. It’s not just great for adults—kids love the vibrant colors they’ll see on the plate, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns.

Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


3 cups purple potatoes, sliced lengthwise
3 garlic cloves, smashed
1 fresh rosemary sprig, whole
Kosher salt
Black pepper
3 tablespoons extra-virgin olive oil, divided
3 cups Brussels sprouts, cleaned and trimmed


1 pound ground lamb
½ small onion, minced
1 clove garlic, minced
1 egg, beaten
2 dates, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Kosher salt
Black pepper
¼ cup (2 ounces) goat cheese
Juice and zest of ½ lemon
2 teaspoons chopped mint
4 whole-wheat English muffins, toasted
Mixed greens or arugula, for garnish


Preheat oven to 400 degrees. In a large bowl, toss potatoes with garlic, rosemary, salt, pepper, and 1½ tablespoons of the olive oil. Spread on a baking sheet lined with parchment paper.
In the bowl, toss Brussels sprouts with remaining 1½ tablespoons olive oil and add them to the baking sheet. Roast for 20 to 25 minutes. Serve with burger or store in an airtight container in the refrigerator for up to 5 days.
Lower the oven temperature to 375 degrees. Mix ground lamb, onion, garlic, egg, dates, cumin, coriander, salt, and pepper. Form into 4 patties and place them on a baking sheet 1 inch apart. Bake for 20 minutes or until the meat reaches 150 degrees.
In the meantime, mix goat cheese, lemon juice and zest, mint, salt, and pepper until smooth. Set aside.
Place each burger on an English muffin. Top with whipped goat cheese, butternut squash compote, and greens. Serve with roasted purple potatoes and Brussels sprouts.