What’s better on a beautiful summer evening than burgers, grilled corn, and a mélange of roasted eggplant, zucchini, red bell peppers, red onions and cherry tomatoes tossed with cubes of fresh mozzarella and basil leaves. I’m making a Greek-style lamb burger with Kalamata olives, pine nuts, nutmeg, fresh herbs, garlic, goat cheese and lemon. We’re celebrating EJL’s birthday (62!).
Greek-Style Lamb Burgers
Yield: 8 five-to-six ounce burgers
2 pounds ground lamb
1 cup finely chopped fresh herbs (parsley, oregano, thyme and/or mint)
1/2 cup pitted Kalamata olives, finely chopped
1/2 cup toasted pine nuts
2 garlic cloves, minced
zest of one lemon
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
4 ounces goat cheese, crumbled
Place the lamb, herbs, olives, pine nuts, garlic, lemon zest, salt, pepper and nutmeg in a large mixing bowl. Use your hands to combine all the ingredients.
Press the lamb mixture around the bottom of the bowl to make a roughly 1-inch thick layer and scatter the crumbled goat across the top.
Take 1/8 of the mixture and form a patty. Set on a tray and repeat until you have 8 burgers.
Refrigerate until 30 minutes before cooking; pan fry, broil or grill.