Lamb Burgers

The lamb burgers are super easy to make and are delicious. You will notice that the portions I made a pretty small and there’s a reason for that. If you’ve ever had lamb meat, you know that it tends to be pretty heavy in the stomach so this is not one of those occasions that calls for a super size burger.

I don’t generally make lamb burgers but during a chicken contamination health scare here in NY a few weeks ago, I was of course buying whatever meat I could that wasn’t chicken. It allowed me to experiment with different flavors and I was grateful for that but it was also expensive as well. Who knew that fresh fish on a regular can break the bank? Anyways, here’s my somewhat Greek-inspired recipe, great for lunch or dinner.

I don’t include the exact recipe for the salad but it’s a no-brainer. Chop up a cucumber and cherry tomatoes, mix and drizzle with olive oil, lemon juice, salt and pepper.

Serves 2

1 pound of ground lamb

2 garlic cloves minced

2 teaspoons of salt

½ teaspoon of pepper

1 teaspoon of dried parsley (you can use fresh instead)

1 teaspoon of dried oregano

2 tablespoons of olive oil

Mix all the ingredients except for the oil and let the flavors combine for at least half an hour or more if possible in the fridge. Before cooking the burgers, remove the meat from the fridge and let it come to room temperature (about 15-20 minutes). Form into four patties.

Heat the oil in a pan over medium heat and add the patties to pan. Cook on both sides for about 4 minutes, depending on how well cooked you like your meat.

Remove from the pan and place on a plate covered with a paper towel to soak up the oil. Serve with the salad or other preferred sides.