Spicy Lamb Burgers

These burgers have been on my family’s dinner menu all spring. Easy to make but special enough for company, I love serving them with a simple Greek salad and lots of yummy condiments (see list below). I don't always have all of the condiments ready to go in the fridge and there have been times that I have resorted to just plain ketchup & mustard. I can confidently say that whatever you top these burgers with, they will be delicious.

My secret for great flavour on the barbecue is charcoal. Not briquettes, but real wood charcoal. It can be a little harder to find, but it's worth the effort. Many people consider it a crazy waste of time to start a charcoal barbecue every time you want to grill something, but I completely disagree. With the chimneys that are available for starting the charcoal, the grill can be hot and ready in about 30 minutes. If you were presented with the choice of eating something grilled over charcoal or over propane gas, what would you honestly choose?

Grilled Lamb Burgers

Serves 4.

1 pound ground lamb

½ cup cooked rice (basmati or brown basmati are my favourites)

1/3 cup finely diced red onion
2 Tbsp finely chopped parsley

1 tsp ground cumin

1 tsp ground coriander

½ tsp smoked paprika

1 tsp fine sea salt

½ tsp freshly ground black pepper

4 pitas or burger buns

Combine all of the ingredients together in a large bowl. Form into four even-sized patties and refrigerate until ready to cook.
Heat the barbecue to at least 300F. Grill the burgers until cooked through, about 4-5 minutes per side. Toast the pitas or buns until golden.
Serve with a selection of condiments.

Ideas for topping Lamb Burgers

red onions

green or red leaf lettuce

tomatoes

tzatziki

hummus

feta cheese

goat cheese

pickled beets

tahini sauce