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
1/2 tablespoon olive oil

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 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