Mary had a little lamb, little lamb, little lamb, Mary had a little lamb and it made a darn tasty burger. Sorry Mary. Not really, it was a delicious burger.
I didn’t have lamb until later in life so it still has novelty for me. I had only ever tasted it at other people’s houses, on special occasions. Truly, there is no reason why it can’t be a regular guest at your dinner table. Just don’t invite Mary.
About a year ago I had fresh lamb burgers. The flavour although obviously the same as a lamb chop, was so different than your run of the mill beef burger. It had a slightly gamey flavour, more robust and hinted with mint, accompanied with a fresh, salty, briny Greek salad, my life was changed.
Not everyone in my family (unfortunately) likes lamb. As sad as it is to admit, I’ve only had lamb burgers maybe once or twice in the past year. So, the moment lamb burgers were on the menu, I knew I had to share it.
Yeilds 4 substantial burgers
- 2 lb lean ground lamb
- 1 egg
- 1 clove garlic, minced
- 2 tablespoons chopped fresh mint
- 1 teaspoon cumin
- salt + pepper
- *4 buns
- *strong cheese (such as blue, goat, [haha] swiss or raclette)
- Preheat barbecue to 400
- Bring meat to room temperate. Add all ingredients to a bowl and mix until just combined.
- Divide into 4, shaping into round discs. Press middle with your thumb (this will prevent the burgers from bulging up into footballs when you cook them.)
- Cook about 6-7 minutes per side. When you have about 3 minutes left of cooking, add cheese if desired. Remove from grill, prepare your bun with condiments and dive in.
*I’d highly recommend using tzatziki and greek salad as toppings.