Cindy Johnson | CoServ
Fresh herbs are a great addition to burgers, especially combined with the unique flavor of lamb. Serve on brioche buns or tuck into a pita along with greens, tzatziki sauce, tomato slices and cucumbers.
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
2 cloves garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon cumin
1/4 teaspoon allspice
1/2 teaspoon crushed red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
4 brioche buns or pitas, for serving
1. Preheat grill to medium heat. Place ground lamb into a large bowl. In a smaller bowl, combine mint, cilantro, oregano and garlic. Mix into lamb. Add sherry, vinegar and molasses and mix again. Add cumin, allspice, chile flakes, salt and pepper and mix until evenly blended.
2. Divide meat into 4 portions and shape into patties. Lightly brush grill grates with oil. Grill burgers 5 minutes per side, then place on buns or into pitas and immediately sprinkle with feta. Serve with baby spinach and tzatziki sauce.