Lamb can be cooked just like beef burgers, but sometimes you want something with a little extra kick! This burger recipe will make your backyard cookouts the talk of the town!
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: serves 8
- 2 lb ground lamb
- 1 small red onion
- 2 garlic cloves
- 1 cup fresh chopped parsley
- 10 mint leaves
- 2 ½ tsp oregano
- 2 tsp ground cumin
- ½ tsp paprika
- ½ tsp cayenne pepper, optional
- Salt and pepper to taste
- Extra virgin olive oil
- Buns and toppings of choice
Heat an outdoor gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, buns and fixings for the burgers.
Add the ground lamb to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. Cover and refrigerate until grill is ready.
Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve with buns of choice and toppings.
Recipe courtesy of www.themediterraneandish.com
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