Juicy Lamb Burgers
Make everyone feel special when you serve them this treat. It’s not every day that you’d serve lamb, but it’s a nice change from beef and turkey. The lamb provides all the juices you need, so there’s no need for cooking oil.
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- Prep time
- 8 min
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- Cook time
- 8 min
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- Servings
- 4 Servings
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- Serving size
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1 burger
Ingredients
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lean ground lamb (ask butcher to bone lamb, trim off visible fat, and grind)
- 1 lbs
- 454 g
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dry whole-wheat breadcrumbs
- 1/2 cup
- 1/2 cup
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rehydrated sundried tomatoes (diced)
- 1/4 cup
- 1/4 cup
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fresh parsley (minced)
- 1/4 cup
- 1/4 cup
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shallots (finely minced)
- 1/4 cup
- 1/4 cup
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grated Pecorino Romano cheese
- 2 tbsp
- 2 tbsp
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Kosher Salt
- 1/4 tsp
- 1/4 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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tomatoes
- 4 slice
- 4 slice
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lettuce leaves
- 4
- 4
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Directions
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Combine all the ingredients for the burger, handling the meat as little as possible. Form into four patties.
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Heat a cast iron skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side. Serve with tomato and lettuce on a whole-grain bun or serve bunless.
Reviews
Write a Review-
Delicious! Made exactly 6 nicely-sized burgers. Subbed the shallots for a little red onion on hand and served with mixed greens and a side of Mediterranean orzo with blistered cherry tomatoes, Kalamata olives, capers, and sundried tomatoes -- no bun necessary. Great for meal prep Sunday; just changed out the sides for another meal later in the week. I will be making this again.