These wonderful, hearty Lamb Burgers are a tasty change from your typical beef patties. This recipe was developed by Chef Judith Choate.
What you need to get
1 tray Veetee Whole Grain Brown Rice and Quinoa
⅓ cup finely diced red onion
3 tablespoons finely chopped fresh mint
1 teaspoon minced garlic
1 teaspoon dried oregano
2 pounds ground lamb
Salt and pepper
6 to 8 warm pita pockets, optional
6 to 8 slices red onion, optional
1 large ripe tomato, peeled, cored, and sliced, crosswise, optional
2 cups shredded romaine lettuce, optional
What you need to do
Heat the rice mix according to package directions. When warm, transfer to a medium mixing bowl. Add the onion, mint, garlic, and oregano and, using your hands, combine well. Add the lamb and season with salt and pepper. Again, using your hands, mix the lamb into the rice mixture, taking care that it is blended completely. Form the mixture into 6 large or 8 medium patties.
Preheat and oil an outdoor grill or a stovetop grill pan. When hot, add the patties. Cover and grill for 5 minutes. Turn, cover, and grill for another 4 minutes. You may need a couple of minutes more for the larger patties.
Remove the patties from the grill. You can either tuck one into each of the pita pockets and place any or all of the optional garnishes over each patty OR you can make a salad of the onion, lettuce, and tomato and serve the burger on top of it.
Tips: NOTE: Either way you choose to serve them, you can also drizzle the burgers with a traditional Greek tzatziki sauce. To make the sauce, combine 1 cup of plain Greek yogurt with ½ cup well-drained grated hot house cucumber. Add a tablespoon each fresh chopped mint, dill, extra virgin olive oil, and lemon juice. Season with salt and pepper.