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Tarragon and Thyme Lamb Burgers

Yields two half pound burgers or four quarter pound burgers.

Ingredients

Scale
  • 1 lb. ground lamb
  • 1 tablespoon yellow mustard
  • 1 teaspoon minced garlic
  • 1and 1/2 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried celery seed
  • 1/2 teaspoon powdered coriander
  • 1/2 teaspoon powdered cumin

To Serve

  • burger buns
  • tarragon tzatziki (recipe to follow)
  • feta cheese
  • arugula
  • sliced tomato

Instructions

  1. 1. In a large bowl add the lamb and spices. Mix very well to combine all spices and meat. Using hands shape the meat into two or four equal portions. Create a ball from each portion and flatten to create a burger shape.
  2. 2. Grill either on the bbq or a grill pan until the desired internal temperature is reached. Rare: 120 to 125, Medium Rare: 130 to 135, Medium Well: 150 to 155, Well Done: 160 to 165.
  3. 3. Place burgers on buns and top with tzatziki, feta, arugula, and tomato. Serve hot.