I know, it sounds like a lot, feta and basil and mint and then there’s the whole rest of the ingredients… to be honest I wasn’t quite sure how the flavors would all jive with the lamb, but it worked beautifully.
I am still learning to cook with lamb, I haven’t really had access to it in the past, or rather been able to afford to buy it. It’s typically expensive and I don’t know about your kids, but my kids Eat. A. Ton. especially if I cook something special, it’s like they know it costs a lot – so eat it up!
They have good taste.
Among their favorites are steak, salmon and sushi.
Seriously. Who are these children?
At any rate. The lamb. Not the kids.
We slaughtered 3 lambs this year, bottle raised them with goat milk and pasture raised them once they were weaned. It was an annoying kind of fun. Sheep are every bit as dumb as they are made out to be which really made it easier come slaughtering time.
I was annoyed by then.
So now they are in the freezer and I have been rather enjoying finding new recipes to use. I have this one roast recipe I need to get posted, it’s my favorite. So good, but we always eat the whole thing so I haven’t been able to photograph it.
I got smart with this one and made it early in the day and photographed it before it was devoured. The buns were especially loved. I have been eating grain free so I made my own bun which turned out slightly sad (another recipe to work on) tasted ok and looked awful, lol. Everyone else had incredible buns made from my favorite Quick and Easy Artisan Bread dough, passing those up took an iron will power let me tell you!
The flavor combination worked so well though! Kudos to Kevin at KevinIsCooking.com for developing this recipe, so yummy. We really enjoyed it, plus we typically eat venison so it was quite nice to have a fatty, juicy burger for once. I did leave the peppers out because, you know, the kids. I have no doubt I would have liked them in there though…
- 2 pounds ground lamb
- 2 teaspoons dried oregano
- freshly ground black pepper
- 1 tablespoon flat leaf parsley
- 20 fresh mint leaves, minced
- 12 fresh basil leaves, minced
- 1 red jalapeño pepper (optional), minced
- 8 garlic cloves, minced
- zest from 1 lemon
- 1½ cups feta cheese, crumbled
- This is really pretty simple, simply combine all the ingredients, except the feta, in a large mixing bowl and use your hands to combine.
- Once the herbs and seasoning is evenly combined with the meat, add the feta and gently fold in.
- Shape into burger patties.
- I'm not sure why I didn't use my grill since it's plenty warm here, but I didn't...I used my cast iron griddle and grilled on medium high until the patties had a nice charred look on each side, about 3 minutes per side.