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.
-
- Prep time
- 8 min
-
- Cook time
- 8 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 burger
Ingredients
-
lean ground lamb (ask butcher to bone lamb, trim off visible fat, and grind)
- 1 lbs
- 454 g
-
-
dry whole-wheat breadcrumbs
- 1/2 cup
- 1/2 cup
-
-
rehydrated sundried tomatoes (diced)
- 1/4 cup
- 1/4 cup
-
-
fresh parsley (minced)
- 1/4 cup
- 1/4 cup
-
-
shallots (finely minced)
- 1/4 cup
- 1/4 cup
-
-
grated Pecorino Romano cheese
- 2 tbsp
- 2 tbsp
-
-
Kosher Salt
- 1/4 tsp
- 1/4 tsp
-
-
freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
-
tomatoes
- 4 slice
- 4 slice
-
-
lettuce leaves
- 4
- 4
-
Directions
-
Combine all the ingredients for the burger, handling the meat as little as possible. Form into four patties.
-
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.