These burgers are fabulous without any toppings, but you'll love local lamb burgers prepared with a hint of mint. Replacing traditional, sugary mint jelly with this fresh/mint herb sauce and a layer of Dijon mustard, makes this burger sing.
Course: Main Dish - with meat
1poundground lambground beef may be substituted
1tablespoonminced garlicabout 2 cloves
1 ½teaspoonextra virgin olive oil
2 teaspoonsDijon mustardoptional
½ cupflat-leaf parsley leavespacked
2tablespoonpine nuts or walnuts
2tablespoongrated Parmesan cheese
zest from one lemon
2tablespoonextra virgin olive oil
¼teaspoonkosher salt or to taste
Combine meat, seasonings and olive oil in a medium bowl. Form the seasoned meat into four patties, put them on a plate and refrigerate for 30 minutes.
To prepare the mint pesto, warm a small skillet over medium heat to toast the garlic cloves. Brown cloves on all sides for 2-3 minutes. Let the cloves cool, then peel them.
Place the nuts in the same skillet and toast them lightly over medium heat until lightly browned, about 5 minutes. In a food processor or blender, pulse the Mint Pesto ingredients until the mixture is combined and a desirable texture.
It only makes about ⅓ cup, but it is just enough for 4 burgers. Double the recipe if you want to freeze some for later.
Preheat the grill to a medium-high temperature. Cook lamb burgers for about 5 minutes per side or until an internal temperature of 140 degrees is reached. Serve on a toasted bun with a light layer of Dijon mustard and about 1 tablespoon of Mint Pesto.
Mint Pesto can be served as a condiment to lamb dishes or mix a dollop of it in nonfat yogurt for a creamy sauce for sweet potato fries. This recipe makes enough to spread on four lamb burgers, but if the mint in your garden is going wild, double the recipe and freeze some for later.
Yampa Valley Lamb Burgers with Mint Pesto https://lifeintheboat.com/yampa-valley-lamb-burgers/