6 celery stalks, thinly sliced or peeled, plus ½ cup torn celery leaves
2 tablespoons torn flat leaf parsley leaves, plus minced tender stems, chopped finely
1 tablespoon of torn fresh mint leaves, chopped finely
Make the slaw. In a medium bowl, whisk together the red wine vinegar, shallot, oregano, juice from the lemon, salt, and pepper. Slowly add the olive oil, whisking continuously, until emulsified. Add the celery, parsley, and mint, toss to combine, and set aside.
Make the burgers. In a large bowl, combine the lamb, zucchini, scallions, mint, cumin, salt, lemon zest, and pepper. With clean hands, gentle mix until the zucchini, scallions, and mint are evenly distributed. Wet your hands and divide the mixture into four 1-inch-thick patties. Use a food scale and weigh 1 raw patty at a time to ensure you are meeting dinner protein ounces.
Heat the olive oil in a medium nonstick skillet over medium heat. When it shimmers, add the burger patties, taking care not to overcrowd the pan and working in batches as necessary. Cook for 5 to 6 minutes, then flip and cook for 5 minutes on the second side for medium-well.
Remove the burgers from the pan and set aside for 3 to 4 minutes. Top each with a heaping spoonful of slaw and serve.
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