Greek Lamb Burgers With Lentil Tabbouleh

As we head deeper into spring, it’s time to dust off those grills and get cooking! This delicious recipe is packed with mouth-watering ingredients that you won’t want to miss!

Ingredients:

• 0.5 lb Pasture Raised Ground Lamb

• 0.5 lb Pasture Raised Lamb Liver (Ground or Grind Yourself)

• 0.5 tsp Redmonds Sea Salt 

• 0.5 tsp black pepper

• 1 tsp dried oregano

• 0.25 cups parsley

• 10 fresh mint leaves

• 6 fresh basil leaves

• 4 cloves of garlic

• Juice of 1 lemon

• 1 red jalapeño pepper cut

• 1 cup feta cheese (crumbled)

For Tabbouleh:

• 0.5 cup brown lentils

• 1 cup tomatoes, chopped

• 1 shallot 

• 3 bunches parsley

• 1 bunch mint leaves

• 1/2 cup organic olive oil

• 4 tbsp lemon juice 

• 1 clove garlic

• 1 tsp allspice

• 1/2 tsp sumac

• 0.5 tsp ground black pepper

• 0.5 tsp Redmond’s Sea Salt

Instructions:

1. Mix ground lamb, salt, pepper, oregano, and red jalapeño pepper together.

2. Place remaining herbs, jalapeño pepper, garlic cloves and three 2-inch pieces of lemon zest in the food processor. Pulse several times. 

3. To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.

4. Cook lentils in 1 cup of bone broth for 20-25 minutes.

5. Dice tomatoes and add to the bowl along with their juices and toss with cooked lentils. Finely dice the shallot and minced garlic and add to the bowl.

6. Chop parsley and mint leaves very finely. Add to the bowl with lemon juice, olive oil, allspice, salt, black pepper and optional sumac. Use large spoons to lightly toss and combine all ingredients.

7. Chill in the refrigerator while cooking burgers.

8. Prep the grill to around 450°F and grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. 

We highly recommend topping these burgers with some fresh tzatziki!