On my last trip to the local farmer’s market, I was able to purchase some locally grown ground lamb meat. So, the burgers were obviously my first choice, simply because my boys will devour anything between two slices of a bun. Fresh, locally produced meat, grown without hormones, antibiotics, and GMO free feed is, of course, healthier and tastes wonderful, but the seasoning in these lamb burgers is exquisite, and provides a fresh alternative to traditional beef burgers. I truly recommend trying lamb, in your next cookout, and perhaps some Greek-inspired sides with it!
- 2 pounds of ground lamb meat
- 1 cup of finely chopped onion
- 1 cup of chopped fresh flat leaf parsley
- ½ cup chopped fresh cilantro
- ½ cup dried bread crumbs
- 1 ½ teaspoon of ground cumin
- 1 ½ ground coriander
- 1 teaspoon of salt
- ½ teaspoon of ground allspice
- 4 garlic cloves minced
- 2 large egg whites lightly beaten
- 8 hamburger buns
- 8 lettuce leaves
- 8 tomato slices
- 8 teaspoons of yellow mustard
Prepare grill for use.
In a large bowl, mix lamb meat, parsley, cilantro, bread crumbs, cumin, coriander, salt, allspice, garlic, and egg whites, until all ingredients are well combined.
Divide mixture into 8 equal portions, and form about ½ inch thick patties.
Grill burgers on preheated grill for about 5 minutes per side.
Serve burgers with traditional accompaniments: tomatoes, lettuce leaves, onion slices, and pickles.
Prep time 15 minutes
Cook time 10 minutes
Recipe inspired by Cooking Light, Annual Recipes, 2004.
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