Ever since I made my Lamb Rogan Josh I have wanted to get more meat from my favorite lamb supplier, Montana Highland Lamb. This is absolutely the best lamb I have tasted, we are so grateful to have such a great resource here in Montana! A few weeks ago at the Farmer’s Market, I got more, and I plan try something new this week…maybe some shanks or chops, a rack, or all of it…uh oh…this could be dangerous.
I love Greek food, and so when I grabbed some goat feta from Amaltheia Organic Dairy, a local supplier of delicious goat cheeses here in Bozeman, I decided to make lamb burgers, greek salsa and tzatziki. This meal turned out to be fast, easy, and very tasty. The burgers were phenomenal! My husband said they tasted like a gyros, but better.
Next time I make these, I am going to make an extra batch to throw in the freezer for emergency meals, so in a pinch, I can just pull them out and throw them on the grill for a super fast feast!
Rosemary Garlic Lamb Burgers:
1 1/2 lb pasture raised ground lamb
1 small onion, chopped finely
2 cloves of garlic, pressed
1 egg
1 TBS dried or fresh rosemary, chopped
2 TBS dijon mustard
1 TBS fresh basil, chopped finely
a few leaves fresh mint, finely chopped
1 tsp sea salt
fresh ground black pepper
Mix everything together with your hands in a medium sized bowl, shape into 6 patties, and place in a covered container in the fridge until ready to grill.
Place the burgers on your grill over high heat. Cook about 3 to 4 minutes per side, turning once. Do not press down on the burgers with the spatula during cooking, this squeezes out the juices, and dries out the burger.
Check doneness by peeking inside a patty with a fork, or if you have an instant-read food thermometer, you can insert it into the center of the patty, and cook until the inside temperature reaches 170 degrees F.
Greek Salsa:
1/2 large english cucumber, diced
10 cherry tomatoes, quartered
4 ounces goat feta, diced
1/2 small red onion, chopped finely
1 TBS fresh chopped basil
1 TBS fresh chopped mint
Mix everything in a medium sized bowl and serve with the burgers.
*For an extra decadent meal, serve these burgers with a dollop of my
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