Adjusted from Gena Knox|Premium Made Simple|Fire and Taste Barbecuing Co, 2007

This hamburger, a twist on the mix of lamb and mint, will have your guests clamoring for more.— Gena Knox

LC GIVE IT A GO, YOU’LL LIKE IT KEEP IN MIND

Author Gena Knox notes that the mint gremolata is likewise an advantage to lamb chops or grilled tuna. Attempt it, you’ll like it.

Gena Knox

Preparation 20 minutes

Cook 10 mins

Overall 30 mins

For the mint gremolata

  • 1/2 cup sliced mint leaves
  • 1/4 cup chopped flat-leaf parsley leaves
  • 2 garlic cloves minced
  • Juice and grated enthusiasm of 1 big lemon
  • 2 tablespoons olive oil

For the olive-lamb burgers

  • 1 1/2 pounds ground lamb
  • 1/3 cup sliced and pitted kalamata olives
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper
  • 4 hamburger buns

  • Prepare the grill or grill pan to medium-hot.

  • To make the sauce, integrate the mint, parsley, garlic, lemon juice and enthusiasm, and oil. Season with salt and pepper. Set aside.

  • In a large bowl, combine the lamb, olives, and oregano; season with a generous quantity of black pepper and a touch of salt. Divide the mixture into 4 equivalent patties, about 1/2-inch thick.

  • Prepare the olive-lamb burgers up until scorched on one side, about 3 to 4 minutes. Turn the burgers and continue cooking, about 4 minutes for medium, or up until desired doneness.

  • Serve on the hamburger buns, with the gremolata sauce on the side.

Initially released July 06, 2008

Recipe © 2007 Gena Knox. © 2008 All rights booked. All products used with authorization.

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