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 lamb1 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!