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Herbed Grilled Lamb Burgers

Source of Recipe


Adapted from "The Big Book of Outdoor Cooking & Entertaining"



List of Ingredients



• -- Burgers --
  
• ½ cup minced fresh mint
  
• 3 Tbsp fresh rosemary, finely minced (or 1½ Tbsp dried, finely crumbled)
  
• 1 to 1½ tsp coarse salt, either kosher or sea salt
  
• 2 pounds freshly ground lamb shoulder
  
• 6 thick slices red onion
  
• Vegetable oil for coating onions (about 2 Tbsp)
  
• 12 slices sourdough bread
  
• Pickapeppa hot sauce (optional)
  
• .
  
• -- Garlic Mayonnaise --
  
• 1 to 4 mashed garlic cloves
  
• 1 cup mayonnaise
  
• Pinch of salt
  






Instructions



1. Fire up the grill, bringing the temperature to medium (you should be able to hold your hand a couple of inches above the top of the cooking grate for 4 to 5 seconds before the heat forces you to pull away).
   
   
2. Mix the mint and rosemary together in a medium bowl. Add salt and ground lamb, gently mixing together just until the seasonings are incorporated. Gently form the mixture into six patties, about ½- to ¾-inch thick. The patties should hold together firmly (but don't compact them or handle them any longer than necessary).
   
   
3. Coat the onion slices with oil.
   Grill the burgers, uncovered, over medium heat for 5 to 5½ minutes per side for medium-rare. Turn so that each side faces the fire twice, rotating a half turn each time for crisscross grill marks. Grill the onion slices along with the burgers for about the same amount of time, until crisp-tender. Toast the bread at the edge of the grill, if you wish.
   
   
4. While burgers grill, make garlic mayonnaise by stirring garlic into mayonnaise to taste and adding salt.
   
   
5. Arrange each burger on a slice of sourdough, topped with a grilled onion slice, a slather of mayonnaise, and another slice of sourdough. For more piquant burgers, add a spoonful of Pickapeppa sauce to one slice of bread. Serve immediately.
   
   Serves 6