I first had a lamb burger a few years ago at a pub and was instantly struck by the taste. I was pretty sure I could do this myself at home, so I looked around the internet for recipes and have tweaked about three that I'd come across, until I made this one into my own. It's a Greek-style lamb burger served in a pita.
Here, I'd also like to give a shout out to the place I get my ground lamb from. I discovered Mint Creek Farm at Chicago's Green City Market. Their lamb is free-range, grass-fed and never given hormones. It has such a delicate taste and I love the idea of supporting a sustainable, local farmer. AND, the best thing is that they are very reasonable in their prices...a full $2.00 per pound less than the cost of ground lamb from Whole Paycheck.
1 lb ground lamb
1/2 cup diced onion
2 cloves garlic, chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup crumbled feta cheese
1 tsp oregano or marjoram
1 tsp lemon juice
salt and pepper to taste
Toss all of the ingredients into a bowl and mixed up well.
Form mixture into patties, how many depends on how big of a patty you want.
Since I was using my toaster oven this night to make some roasted potatoes to go with this, I cooked these in a pan. You can throw these on the grill, toaster oven, pan or any other way you cook any other type of burger. Just lightly brush with olive oil prior to cooking, so they don't stick to whatever surface you are cooking them on.