BreezyCooking
Washing Up
Another lamb (& goat) burger fan here!! Most of the markets around here carry ground lamb in 1# packages, but unfortunately my local (as in a farm just a few miles away) source for organic ground goat meat is, alas, no more (sniff, sniff).
Here's my own favorite recipe for lamb burgers:
BREEZY GREEK LAMB BURGERS
1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 10-20 “grinds” of coarse black pepper (to taste)
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)
Toasted crusty rolls (optional)
Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.
Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated minus the rolls with a nice mixed green salad on the side.
Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.
Here's my own favorite recipe for lamb burgers:
BREEZY GREEK LAMB BURGERS
1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 10-20 “grinds” of coarse black pepper (to taste)
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)
Toasted crusty rolls (optional)
Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.
Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated minus the rolls with a nice mixed green salad on the side.
Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.