Rosemary Lamb Burgers

A modern version of the old burger standby, Lamb Burgers are incredibly quick and easy to make and take almost no time to cook. In addition, they can be made ahead of time, frozen raw, and then defrosted when needed. Try serving these inside small pita breads.

Serves 6.

2 to 2½ pounds ground lamb
3 garlic cloves, minced
1½ teaspoons Dijon mustard
¼ cup chopped fresh mint leaves
3 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh parsley leaves
1 tablespoon dried Greek oregano
¼ to ½ teaspoon cayenne pepper
1½ teaspoons kosher salt
1 teaspoon black pepper
6 Kaiser rolls, toasted

1. Place the lamb, garlic, mustard, mint, rosemary, parsley, oregano, cayenne, ½ teaspoon of the salt and ½ teaspoon of the pepper in a large-mixing bowl and gently mix. Divide the meat into 6 balls of equal size and form into patties.

2. Sprinkle the burgers with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Place a large nonstick or cast-iron skillet over a medium-high heat and when it is hot, add the burgers, one at a time, allowing the pan to reheat for about 30 seconds between additions. Cook until medium well done, about 4 to 5 minutes on each side. Place the burgers on the rolls, pile on a large platter and serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)