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Recipe Provided By
"Running To The Kitchen"Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
Ingredients
American Lamb Burger
- 1-1/2 pounds ground American Lamb
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped basil
- 1/4 cup bread crumbs
- 2 tablespoons milk
- 1 tablespoon minced garlic
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 1 egg
- Salt and pepper to taste
- 1 large red onion, cut into 1/4-inch-thick rings
- 1 block halloumi, cut into thick slices
- Bibb lettuce leaves
- 4 buns
Sun-Dried Tomato Pesto
- 1 cup packed basil leaves
- 1/2 cup sun-dried tomatoes (not in oil)
- 1 clove garlic
- 1 tablespoon pine nuts
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
For the American Lamb Burger: In a large bowl, add lamb, parsley, basil, bread crumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper. Mix until well combined; form into 4 evenly sized patties.
Preheat outdoor grill to high. Place the burgers, onion rings and halloumi on the grill. Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown; it will be ready to come off the grill first. Flip burgers once bottoms are slightly charred and cook until desired temperature. Cook onions, flipping once until desired caramelization occurs.
For the Sun-Dried Tomato Pesto: In a food processor, add basil, tomatoes, garlic, nuts, salt and pepper. With processor running, slowly add oil, scraping down sides as needed.
Assemble the burgers by spreading pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
