Minted Lamb Burgers

Total Time:
34 min
20 min
14 min

6 servings

  • For the burgers:
  • 1 bunch fresh mint leaves, about 1 cup leaves
  • 1 cup pitted black olives
  • 1/2 red onion, quartered
  • 1 cup bread crumbs
  • 1 1/2 pounds ground lamb
  • 6 hamburger buns
  • Cucumber-Chile Salad, optional, recipe follows
  • Chile Cucumber Salad:
  • 3 shallots, finely sliced
  • 1 large cucumber, peeled, seeded, quartered and finely sliced
  • 2 garlic cloves, crushed and roughly chopped
  • 2 fresno chiles, red jalapenos, seeded and finely chopped
  • 1 tablespoon finely grated ginger
  • 4 tablespoons rice vinegar
  • Coarse salt and freshly ground black pepper
For the burgers:
  • Preheat the grill to medium.

  • Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.

  • Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.

Chile Cucumber Salad:
  • Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.

  • Yield: 6 servings

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