These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. —Sheila Sturrock, Coldwater, Ontario
Can you freeze Sun-Dried Tomato Lamb Burgers?
Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.
Ingredients
- 1 pound ground lamb
- 1/2 cup dry bread crumbs
- 1 large egg, lightly beaten
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped soft sun-dried tomatoes (not packed in oil)
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped green pepper
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter, softened
- 1/4 teaspoon garlic powder
- 4 hamburger buns, split
- Lettuce leaves, tomato slices and cucumber slices
Directions
- In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
- Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta.
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