Regardless of whether you cook them on the flame broil or the stove top, these succulent lamb burgers will all want us to broil or cast press. However, customary meat burgers can get boring. For a simple to-plan elective, attempt these lamb burgers. The unmistakable kind of lamb is supplemented by mint and olive tapenade, and a cooler mash of cucumber cuts with the sweet nibble of red onion influences this feast to taste new as a late spring garden.
The ingredients were interesting, and it had everything I love, so I thought, why the heck not? A lamb burger is a wonderful thing that should be a work of art. It should be juicy and plump (yeah, those thin burgers are not appealing to me). The bun should not be too softened by the contents, and yet, after the first bite, it should be dripping with condiments and sauce and love and sauce.
So, there I was, patiently searching for a good lamb burger, and I came across this recipe! Immediately my saliva started flowing, and my taste buds beckoned for this burger. Naturally, I set out on my mission.
Usually, burgers call for an egg and/or half and half or cream and breadcrumbs to bind it all together. I was okay with this recipe not using eggs or breadcrumbs. Even if you don’t add anything, the mixture will still come together. I made my lamb burgers thick and plump, but you can make them however you prefer. Next time I am going to bake hamburger buns as I think the homemade version would be so much better, crispy on the outside and delicious on the inside.
I made 4 lamb burgers from this mixture, but you can certainly make more if yours are not as plump as mine 🙂 I served these with sweet potato fries, which were not homemade, but I tell you there is nothing wrong with the frozen kind.
I always manage to put too many things in my lamb burger, and then I look at it and wonder how I am going to ever wrap my mouth around it. Yum! Try this, and you will not regret it 🙂
Sensational Lamb Burgers
- 4 pieces whole grain burger buns
- 2 ounces feta cheese crumbled
- 3 sprigs fresh mint chopped
- 5 tablespoons olive tapenade
- 1 small red onions sliced
- 1¼ pounds ground lamb patties divide into 4
- 1 small tomato thinly sliced
- 1 pinch salt to a better taste
- 1 pinch black pepper to a better taste
- Preheat flame broil or cast press container to medium-high heat.
- Toast the burger buns inward the surface of the bread until brilliantly dark. Spread olive tapenade on buns to taste.
- Sprinkle salt and pepper on sheep patties and barbecue or sear for 3 to 4 minutes for each side. Let cool for a couple of minutes at that point and put on buns.
- Top every burger with ½ ounce feta crumbles, a squeeze of mint leaves, sliced red onion and a couple of cuts of tomato.