Grilled lamb burgers are a flavorful twist on traditional beef burgers. They have a rich, distinctive taste that pairs beautifully with various toppings and condiments. Here’s a Ingredients:
Ground Lamb: 1 lb (450 g)
Garlic: 2 cloves, minced
Fresh Mint: 2 tablespoons, finely chopped (or 1 tablespoon dried mint)
Fresh Parsley: 2 tablespoons, finely chopped
Ground Cumin: 1 teaspoon
Ground Coriander: 1 teaspoon
Paprika: 1 teaspoon
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Olive Oil: 1 tablespoon
Burger Buns: 4 (or more, depending on the number of patties)
Toppings: (e.g., lettuce, tomato, onion, feta cheese, tzatziki sauce)
Instructions:
1. Prepare the Lamb Mixture:
In a large bowl, combine the ground lamb, minced garlic, chopped mint, chopped parsley, ground cumin, ground coriander, paprika, salt, and black pepper.
Mix gently until all ingredients are evenly distributed. Avoid overmixing to keep the burgers tender.
2. Form the Patties:
Divide the lamb mixture into 4 equal portions (or more, depending on your desired burger size).
Shape each portion into a patty about 1/2 to 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb; this helps the patties cook evenly and prevents puffing up in the center.
3. Preheat the Grill:
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
4. Grill the Patties:
Brush the grill grates with a bit of olive oil to prevent sticking.
Place the patties on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more well-done. The internal temperature should reach 160°F (71°C) for medium doneness.
5. Prepare the Buns:
While the patties are grilling, you can toast the burger buns on the grill if desired. Place them cut side down on the grill for about 1-2 minutes, or until lightly browned.
6. Assemble the Burgers:
Place the cooked lamb patties on the bottom halves of the toasted buns.
Add your favorite toppings. Some popular options include lettuce, tomato slices, red onion rings, crumbled feta cheese, and a dollop of tzatziki sauce.
7. Serve:
Top with the other half of the bun and serve immediately.
