Herby Lamb Burgs

Let the noisy pictures act as proof that these burgers are absolutely amazing - so amazing, I couldn't even stop enjoying them long enough to take a real picture!

Why so amazing you ask?

Lamb burgers stay super juicy when cooked so this summer grilling session will remain a hockey-puck-free zone.  These ones in particular are jam packed with onion, garlic, and savory herbs then topped with zingy chimichurri sauce before being softened by some creamy, salty feta whipped Greek yogurt so they are literally dripping with flavor.  Add spinach and a whole wheat bun and we have officially landed in heaven.  Or maybe its the other way around and heaven has officially landed on our taste buds?

Yes, that's it: these burgers are amazing bits of heaven.

Lamb Burgers with Chimichurri, Spinach, and Feta

Ingredients (6-8 burgers)

• 1 pound ground lamb*
• 2 t salt and pepper
• 1 t oregano
• 2 t marjoram
• 2 T onion, finely diced
• 3 cloves of garlic, minced
• 1/2 t cumin
• 1/2 t coriander
• 1/4 t allspice

Toppings

• Rolls of choice
• 2 (generous) T of feta** + 4 oz greek yogurt, whipped together
• Chimichurri sauce
• Spinach, as desired

Combine

1. Preheat your grill until it's somewhere between 350 and 400 degrees.
2. In a large mixing bowl, stir the salt, pepper, oregano, marjoram, cumin, coriander, and allspice until evenly combined.
3. Add the lamb, onion, and garlic, and mix the ingredients without mashing them.  
4. Use a 1/4 or 1/3 measuring cup to portion out the meat, then shape into a patty as best you can.
5. Place patties on the hot grill and cook for a few minutes on each side until cooked to a desirable temperature.  I found medium/medium-rare took about 3 minutes on each side.
6. Spread a little feta mix on one side of the bun, top with spinach, a burger, drizzle with chimichurri and enjoy!

*Remember lamb is a non-lean meat so you don't have to grease the grill as you might with a turkey burger.

**I use imported feta made with sheep's milk.  Note: feta is naturally a very salty cheese so I do not recommend adding salt to this topping.