By Lamb is a staple in Greek dishes and as often as not, many lamb recipes include the traditional seasonings of mint, dill, rosemary, oregano, and even cinnamon. I enjoy Greek cuisine but it’s not my favorite flavor profile. For my own recipe, I decided to pare it down, using seasonings that I prefer so that I could enjoy the taste of the lamb. This burger was the end result and it turned out to be exactly what I wanted. It was so good, I had one for lunch and another for dinner the next day. A spoonful of tzatziki sauce or dollop of sour cream on top equals perfection. I’m working on perfecting my own tzatziki sauce but I almost always have sour cream on hand. Either way, the burger is flavorful, juicy, and so delicious, I didn’t even bother with the bun.
INGREDIENTS
1/2 pound ground lamb
2 white mushrooms, diced
1/2 small onion, diced
1/2 tablespoon dried oregano
1/4 teaspoon fresh minced garlic
kosher salt
ground black pepper
1 tablespoon olive oil, divided
TOOLS
large (5-quart) bowl
quarter sheet (9” x 13”) baking pan, lined with aluminum foil
measuring spoons
METHOD
1. Set oven to 350 degrees Fahrenheit. In bowl, combine lamb with diced vegetables, seasonings, and 1/2 of the olive oil. Mix well with your hands until vegetables are well incorporated throughout the meat, then form into 2 patties.
2. Bake until patties are well-browned and internal temperature is at least 165 degrees—25 to 30 minutes.
NOTES & TIPS
• Don’t skip the olive oil; ground lamb tends to be very lean so it needs some fat to keep it juicy.
READY IN
1 hour
YIELD
2 servings
