These Mediterranean style flame broiled Lamb Burgers are pressed with enhance, starting from the earliest stage prepared sheep, yet from peppers, feta cheddar, herbs and citrus pizzazz. These are simply exceptional! Sheep not your thing, substitute ground meat, it's similarly as delectable!
I needed a spiced up burger, and with the new ground sheep I as of late had gotten, chose a Mediterranean impacted smaller than usual burger – sans the bread. I bought a pound and thought two little sheep burgers each eventual loading up with a side dish of taboulleh.
These were so delicious and the warm feta cheddar gave the ideal salty taste expansion. The spiced heat from the red jalapeño was an extraordinary punch similar to the lemon pizzazz. The crisp mint, basil and parsley all met up with the new sheep for an unbelievable burger.
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Ingredients
- 1 lb ground lamb (See Note 1)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup flat leaf parsley (loosely filled)
- 10 fresh mint leaves
- 6 fresh basil leaves
- 1 red jalapeño pepper
- 4 garlic cloves
- 1 lemon
- 1 cup feta cheese crumbles
Instructions
- Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.
- Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.
- To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.
- Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.
- Serve with Taboulleh salad and top with Tzatziki sauce if desired.
Notes
- Feel free to substitute ground beef (80/20 blend) for the ground lamb.
- I kept the white membrane for a little more heat intact and coarse cut it into several pieces.
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