I have had so many lamb burgers, and I usually had it with yogurt sauce and feta cheese. Don’t get me wrong, those were very good lamb burgers from very good restaurants. Though, when I decided to make one myself, I wanted to make it a little different from what I am used to.
I used Manchego cheese for the patty because the cheese department at Whole Food recommended it, and I actually really liked it. If you are not fond of Manchego cheese, you can definitely use Pecorino Romano.
This recipe is a combination of everything my family likes. I would say that it has a little more italian than mediterranean taste, but I think you would like it, too.
- 1/2 cup plain dried bread crumbs
- 1 clove garlic, chopped
- 1/4 cup micro kale … OR chopped fresh flat-leaf Italian parsley
- 2 large egg, lightly beaten
- 2 tablespoons almond milk
- 1 cup grated Manchego … OR Pecorino Romano
- 1/4 cup chopped sun-dried tomatoes
- 1 tablespoon Herbs de Provence
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 pounds ground lamb
- 12 large slices pancetta, sliced thin
- 1/4 cup olive oil
- Fresh micro kale, for topping each burger
- Fresh onion slices, for topping each burger
- Catamount Hills Cheese – Cabot Cheese, for topping each burger
- Fresh tomato slices, for topping each burger
- 6-8 Soft pretzel Burger Buns
Preheat oven to 420 ํF.
In a large bowl combine the bread crumbs, garlic, micro kale, egg, almond milk, Manchego cheese, sun-dried tomatoes, Herbs de Provence, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6-8 (1-inch) thick burgers.
Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers in the pan and cook over medium heat for 6-8 minutes each side.
Place pancetta in a heavy skillet over high heat, and cook for 1-2 minutes or until crispy
Cut each soft pretzel Burger Bun in half, and warm it in the oven for 4-5 minutes. Now start building the burger.