The Foodie Files

I whipped up a few lamb burgers the other day and was so happy with how they came out!  The process is extremely simple and the taste is killer...it's a great, hearty fall meal.  I topped ours with a sharp Vermont Cheddar cheese but feta would be delicious, too.  When it comes to add-ons, think anything from sun-dried tomatoes and olives to baby spinach and aioli (which, according to Davey, is just a fancy way of saying mayonnaise...but I like fancy so aioli it is).  I served our burgers plain but use your imagination when you top yours!

1 large shallot, diced

1 garlic clove, diced

2 TBS extra-virgin olive oil

24 oz. ground lamb

1 tsp dried Greek seasoning
Salt and pepper to taste
6 hamburger buns

Heat extra virgin olive oil over medium high heat.  Add shallots and garlic and cook until browned, about six minutes.  In a bowl, mix shallots, garlic, lamb, Greek seasoning, salt and pepper.  Form meat into six 1" thick patties; set aside.

I cooked our burgers in a George Forman Grill, but you could just as easily make yours over a gas grill or with a skillet.  Cook to desired doneness, set on a bun, top with cheese and call it a day.  Delish!