These Minted Lamb Burgers will be your number one approach to utilize ground sheep loaded down with peppers, feta cheddar, spices and citrus zing! Fire up your barbecue and make this 20-minute supper with astonishing Mediterranean flavor.
These printed sheep burgers are succulent and delightful. Simply a modest bunch of new fixings makes a burger with such a lot of flavor, you may never need ground hamburger burgers again!
Obviously, if sheep isn’t your thing, you can substitute ground chicken or meat and the feast will in any case taste stunning!
The warm feta cheddar adds brilliant richness and salt to the ground sheep, without being oppressive.
A punch of hot warmth from red jalapeño praises the tart lemon zing impeccably. The new mint, basil and parsley all meet up with the ground sheep for a unimaginable Mediterranean burger.
On the off chance that you can’t discover red jalapeno, any little red stew pepper you like will work, or utilize green jalapeno. In the event that you need to keep the zesty warmth out totally, you can make the burgers with no peppers.
Ingredients
- 1 lb ground lamb (See Note 1)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 cup flat leaf parsley (loosely filled)
- 10 fresh mint leaves (1-2 inch)
- 6 fresh basil leaves (4-5 inch)
- 1 red jalapeño pepper (Fresno or jalapeño)
- 4 garlic cloves
- 1 lemon
- 1 cup feta cheese crumbles
Instructions
- Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.
- Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.
- To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.
- Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.
- Serve with Taboulleh salad and top with Tzatziki sauce if desired.
Notes
- Feel free to substitute ground beef (80/20 blend) for the ground lamb.
- I kept the white membrane for a little more heat intact and coarse cut it into several pieces.
Nutrition
Calories: 337kcal | Carbohydrates: 4g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 69mg | Potassium: 326mg | Fiber: 1g | Vitamin A: 170IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 2.2mg
