Sheep that graze on a mixture of nutrient-dense natural grasses, forage, and legumes (Reister Farms feeds peas to its sheep) produce succulent, tender lamb. Add lamb to your regular grilling rotation if it isn’t already: it’s quick, easy and delicious.
Rosemary, mint, marjoram, and oregano are all good matches for lamb. Add them to mayonnaise or a spread for the burgers, use them in a chimichurri-type sauce, or add the herbs to the burgers themselves. The combination of marjoram, mint and feta cheese is particularly pleasing. Serve these burgers with or without buns, and a spinach or kale salad on the side. You can visit Reister Farms at our PSU Market on Saturdays.
Makes 6 burgers
- 2 lbs ground lamb
- 2 garlic cloves, finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pine nuts
- Rosemary, mint, marjoram or oregano, to taste (optional)
- In a large bowl, use your hands to gently mix the lamb, garlic, Worcestershire, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper, breaking up the lamb slightly and distributing the seasonings. Add the feta and pine nuts, mixing just until well combined. Lightly season both sides of the burger with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Form the lamb mixture into 6 (1-inchthick) patties. Heat a grill to medium-high heat (350 to 375 degrees F) and lightly oil the grill. Add the patties, being careful not to crowd them, and cook for 4 to 5 minutes per side, or until an instant-read thermometer inserted into one of the burgers registers 150 degrees F. Let the burgers rest for 5 minutes before serving.