There is nothing better on those cool summer nights than to enjoy a burger from the grill. While beef burgers are great, some grill masters are looking for other delicious meat choices to really wow their guests and family members. Turkey burgers are a popular alternative, but have you ever considered lamb burgers? This stuffed lamb burger recipe combines some of our favorite flavors of summer, including roasted vegetables, feta cheese and, of course, delicious ground lamb!
Ingredients for Stuffed Lamb Burger:
- 1.5 lbs ground lamb
- 2 oz. feta cheese (crumbled)
- 1 tsp. paprika
- ½ tsp. cumin
- 4 leaves butter or iceberg lettuce
- 4 hamburger bun
- 1 lg. red bell pepper
- 1 lg. plum tomato
- 1 head garlic
- 1 slice Italian bread
- ¼ cup slivered almonds
- 1 tbsp. sherry vinegar
- 1/8 tsp. red pepper flakes
- Olive oil
- Black pepper
Directions for Stuffed Lamb Burger:
1. Clean and prepare the grill for cooking. Prepare for indirect heat cooking and preheat the grill to 450 to 550 degrees.
2. Remove and discard the top 1/3 of the head of garlic. Expose garlic cloves. Place on an aluminum foil lined baking sheet and drizzle with olive oil. Seal garlic into a packet leaving enough room for steam expansion.
3. Place garlic packet on grill grate over indirect heat. Also place red bell pepper, tomato and Italian bread on the grill grate over direct heat. Close grill lid – allow the Italian bread to cook for 1 minute on each side until toasted; the tomato for 8 to 10 minutes turning once; the red bell pepper to cook for 10 to 12 minutes turning occasionally; the garlic packet cook for between 30 and 45 minutes or until the garlic is soft. Remove the items as they become cooked.
4. After removing the pepper, place in a bowl and cover with plastic wrap to trap the steam. After 10 minutes, remove from the bowl and remove and discard the charred skin, seeds and stem.
5. Remove any charred or loose skin from the tomato and discard. Cut the tomato in half and remove the core.
6. Tear Italian bread into pieces.
7. Open the garlic packet and allow garlic to cool for 10 to 15 minutes.
8. Combine vinegar and almonds in the food processor or blender. Add half the garlic cloves, red bell pepper, tomato, bread, red pepper flakes, 1/8 tsp. pepper and ¼ tsp. salt to the food processor and blend, slowly adding a stream of ¼ cup of olive oil. Blend until the sauce is the consistency of natural peanut butter.
9. In a medium bowl, combine lamb, cumin, paprika, ½ tsp. pepper and 1 tsp. salt. Form lamb mixture into 4 equal sized balls. Make a deep indentation mark in each lamb ball and place 1 tsp. of crumbled feta cheese inside. Close lamb over the cheese and gently form into patties. Patties should be of equal size and about ¾ inch thick.
10. Lower the temperature of the grill to between 350 and 450 degrees. Place the patties on the grill grate over direct heat and cook to about a medium doneness, about 8 to 10 minutes turning once.
11. During the last minutes of cooking, add the hamburger buns to the grill to toast.
12. Remove lamb burgers from the grill and place on the hamburger buns. Dress with lettuce and sauce and enjoy!
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