G.L. Lamb Burgers with Feta Mayonnaise and Mint
This is my husband's (G.L. are his initials) surefire method to impress anyone who likes lamb. If you haven't tried a lamb burger, you're in for a treat and will be hard pressed to go back to beef burgers. The secret is that ground lamb has a fair amount of fat, and that's alwyas the key to juicy burgers. These days, everyone buys extra-lean ground beef, but unfortunately fat equals flavour, and an extra-lean burger tends to be dry when cooked through. Lamb burgers, when cooked properly, always stay juicy and flavourful.
Ingredients
2 1/2 lb ground lamb
Sea salt and freshly ground pepper
6 good-quality crusty hamburger rolls
5 oz feta cheese (preferably sheep’s milk)
1/2 cup mayonnaise
1/3 cup mint jelly (preferably Burgess or Scotts; no bright green jelly)
Directions
Preheat the barbecue to medium-low.
Using your hands, gently mix the lamb with salt and pepper to taste. Form into 6 patties (the patties may seem very generous, but the meat will shrink a lot during cooking). Place on the grill and cook until juices run clear, 5 to 6 minutes per side, depending on thickness.
Slice the rolls in half; toast rolls, cut side down, on the grill just until slightly brown, 1 to 2 minutes.
In a small bowl, blend the feta with the mayonnaise. While the meat is still warm, slather with the feta mixture. Spread a generous amount of mint jelly on each toasted roll; place the burgers in the rolls and serve.
Serves 6