Andrea and I made these from fresh ground Island lamb and fresh herbs from the garden – much like regular beef burgers but with a kick – and they are lamb.
They are around 3/4” thick – I grilled them at around 375 to 425 for 5 minutes on the first side
and 2 minutes on the second side.
1½ pounds ground lamb
2 tablespoons tightly packed finely chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon moroccan spice mix
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
¼ teaspoon ground cayenne pepper
4 kaiser rolls, split
Thinly sliced red onion
2 tablespoons mayonaise
2 heaping teaspoons fresh mint sauce
Served with lettuce and red onion – and any salad on the side you might desire.
Grill with crumbled feta on top.
Pairs well with a robust Red wine.