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Sun-Dried Tomato Lamb Burgers

Total Time

Prep: 25 min. Grill: 10 min.

Makes

4 servings

These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. —Sheila Sturrock, Coldwater, Ontario
Sun-Dried Tomato Lamb Burgers Recipe photo by Taste of Home

Ingredients

  • 1 pound ground lamb
  • 1/2 cup dry bread crumbs
  • 1 large egg, lightly beaten
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped soft sun-dried tomatoes (not packed in oil)
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, softened
  • 1/4 teaspoon garlic powder
  • 4 hamburger buns, split
  • Lettuce leaves, tomato slices and cucumber slices

Directions

  1. In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta.

Can you freeze Sun-Dried Tomato Lamb Burgers?

Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

Nutrition Facts

1 burger: 501 calories, 26g fat (12g saturated fat), 140mg cholesterol, 815mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 28g protein.

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