If you are tired of grilling hamburgers for your next cookout give lamb burgers a try!
When it comes to delicious juicy burgers if you use good quality beef or in this case lamb the only seasonings you will need are a generous amount of Kosher salt and freshly ground black pepper. The fat content should be 20 % which will produce the most flavorful burgers.
Handling the meat as little as possible, gently mix the salt and pepper in with your hands, and allow the burgers to sit at room temperature before placing them on the grill.
(I also like to sprinkle a small amount of salt and pepper on the outside of the burgers before placing on the grill..that is optional depending on your taste)
Another tip is to make a thumbprint in the center of each burger before cooking them which will help them keep their shape preventing them from rising up in the middle and shrinking on the outside edges.
Resist the urge to flatten them out on the grill with a spatula as all you will succeed in doing is losing those delicious juices.
When seared nicely on one side flip them over and continue grilling the other side til done to your likeness.
Cooking times will vary depending on the size, and degree of doneness preferred. As a general rule a 6- 8 ounce burger will take from 3 to 4 minutes per side for medium rare to medium cooked over a hot grill.
Allow the burgers to rest for 5 to 10 minutes before serving.
I served these lamb burgers with a side of Greek Salad , peasant style (no lettuce), and steamed green beans with a drizzle of olive oil and lemon zest.
I served the burgers on lightly grilled brioche buns with a tzatziki sauce, thick slice of red onion, slice of feta cheese, and a sprig of dill. A slice of tomato would also be wonderful!
