Sun-Dried Tomato Lamb Burgers

Total Time Prep: 25 min. Grill: 10 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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

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

  1. In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. 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.

Nutrition Facts

1 burger: 501 calories, 26g fat (12g saturated fat), 140mg cholesterol, 815mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 28g protein.

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
Recipe Creator

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