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Grilled American Lamburgers

My family raises fresh, American lamb. We grill lamb year-round, and we all have our favorite lamb entree off the grill. Burger was not a favorite of any member of the family, until I developed this recipe. Now it is not only a frequent request, but also a recipe that I use to promote using fresh, delicious,
all-American lamb. I am proud serve these burgers to my family and guests, and I am happy to share the recipe for others to use lamb as an alternative to the traditional beef burger.


1 3/4 pounds ground American lamb
1/3 cup finely chopped red onion
2 green onions, sliced thin
2 teaspoons minced garlic
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 cup minced cilantro
1/2 cup Italian-seasoned bread crumbs
1 1/2 Tablespoons lemon juice
1 egg
2 teaspoons Balsamic vinegar
6 slices fresh, ripe tomato
6 medium-sized leaves fresh butter lettuce
12 slices crusty sourdough bread, lightly toasted


Preheat gas grill. In a large mixing bowl, combine ground lamb, red and green onions, garlic, cumin, red pepper flakes, ground black and red pepper, cilantro, bread crumbs, and egg until well mixed and smooth. Shape mixture into six patties. Grill on preheated grill over medium-high heat 5 to 7 minutes, flip burgers over and grill 5 to 6 minutes for medium doneness, cooked throughout center. Drizzle each grilled burger with Balsamic vinegar, serve topped with tomato slice and butter lettuce leaf between 2 slices of lightly toasted crusty sourdough bread.


May be served with traditional toppings such as ketchup and mustard if desired, but the herbs and seasonings in this recipe highlight the mild flavor of ground fresh American lamb just right for my family.