Previous Page 3 of 5 Next

Continued: Recipes for the grill

  • Article by:
  • Last update: June 26, 2013 - 2:42 PM

rosemary and mint lamb burgers √

Serves 4.

Note: “In a blind tasting, many burger fans would find that they like lamb burgers better than hamburgers,” write Cheryl and Bill Jamison in “100 Grilling Recipes You Can’t Live Without.”

1 1/2 lb. freshly ground lamb, preferably shoulder

• 1/2 c. freshly minced mint

2 tbsp. finely minced fresh rosemary, or 1 1/2 tbsp. lightly packed finely crumbed dried rosemary

1 tsp. kosher salt or coarse sea salt

• 8 slices sourdough bread

• Mayonnaise


Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

In a medium bowl, mix together lamb, mint, rosemary and salt. Gently form the mixture into 4 patties, each 1/2- to 3/4-inch thick. The patties should hold together firmly, but don’t compact them or handle them any longer than necessary.

Grill, uncovered, for a total of 5 to 5 1/2 minutes for medium-rare. Rotate a half turn, halfway through cooking each side, for crisscross grill marks. Toast bread at the edge of the grill, optional.

Serve each burger between two slices of sourdough, slathered with mayonnaise.

Nutrition information per serving without mayo:

Calories 490 Fat 25 g Sodium 812 mg

Carbohydrates 33 g Saturated fat 10 g Calcium 60 mg

  • related content

  • Summer and smoke: Grilling season is here

    Wednesday June 26, 2013

    Cookbook authors Cheryl and Bill Jamison offer 100 reasons why we should all be firing up the grill, whether it’s gas or charcoal.

  • get related content delivered to your inbox

  • manage my email subscriptions


question of the day

Poll: What's your favorite cream pie?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters