Ready to switch it up at your next BBQ? Lamb burgers may not be ‘lighter’ than the usual beef burger but the toppings are healthier and easier on the stomach than the typical gooey cheddar cheese, iceberg lettuce, red onion, bacon, etc. Also, if you have never tried lamb it has much more flavor than beef or turkey.
Makes 4 burgers or 6 sliders.
- 2.5 lbs of fresh, grass-fed ground lamb
- 2 oz feta cheese
- A jar of sundried tomato
- 3 eggs
- A bunch of fresh basil
- 1 plum tomato
- Pita bread (enough to use as ‘buns’)
Break up feta into bit sized pieces (if it’s crumbled, skip this step). Set aside.
Chop up sundried tomatoes, slice plum tomato, slice cucumbers, chop up basil. Set all aside.
In a large bowl combine ground lamb, almost all of the feta (save some for toppings later), sundried tomatoes, and basil. Add 3 eggs and mix together until all ingredients are distributed throughout lamb meat.
Form patties and let them set on a baking sheet lined with wax paper.
Heat up grill.
Grill lamb burgers until thoroughly cooked, probably around 30 minutes. Lamb takes a little longer than beef to cook. Best to let them cook slowly on lower heat to get a nice smokey flavor.
Meanwhile, cut pita bread into ‘buns’.
When the burgers are done, dress burgers with arugula, tomato, cucumbers and leftover feta. You can also add some mayo or tahini sauce to the buns but I thought the burger was juicy and flavorful enough on it’s own.
Suggested side: Grilled Corn on the Cob