I made lambburger patties last night (as opposed to sandwiches). When I make lambburgers I use a pound of ground lamb, minced onion, parsley, garlic, salt, pepper, and cayenne pepper. Last night was a ‘pantry raid’ night though, so I only used half an onion. I didn’t have any fresh parsley, so I used all of my dried stuff (about a tablespoon – I’ll use a whole bunch of fresh). And I forgot the cayenne pepper. (I did put in paprika though, and a little savory.) Pretty good, but the dried parsley was a poor substitute for fresh, and I missed the cayenne.
How do you make yours?
Recipe from Kelly & Aidell’s **Complete Meat Cookbook.
**
For 6, mix two lbs. ground lamb with
1/2 cup fresh bread crumbs
1 egg, beaten
1 cup minced onion
2 large cloves minced garlic
1 tsp dried oregano
1/2 cup chopped fresh mint
1 tblsp ground cumin
2 tblspns lemon juice
1/4 cup chopped parsley
2 tsp salt
1 tsp black pepper.
Form into 6 oval patties and grill until medium rare. Fold a warmed pita in half around each burger…add sliced tomato, red onion, some crumbled feta, and Yogurt Cucumber Sauce:
1 cup thick Greek yogurt
1 cup diced cuke
2 tsp chopped fresh dill
2 tsp chopped fresh mint
S&P
Serve with lots of napkins.
Gooshy messy lamby bliss.
My ex- was Indian and at parties the Indians marinate kebab meat with:
1/2 c soy sauce
1/2 cooking sherry
1/2 c oil
1/4 c fresh grated ginger root
1/4 c fresh grated garlic
1/4 c (or more) hot pepper
black pepper
My addition: onion. I’ll mince or grate some and add, but some onion powder could be used if you’re lazy. Mix it all up, add lamb pieces, refrigerate a couple hours. Note: there’s a lot of salt in the soy and sherry, so I’d hold back on salting, and I wouldn’t marinate longer than a couple hours.
I imagine you could skip the oil…the pieces of lamb were prone to drying out while grilling but if you have marbled lamb, probably not necessary.
For a burger, marinating not necessary. I top with pepper jack and naturally, A-1 steak sauce. Tomato, lettuce, etc. optional.
Hot damn. I must admit, the way to my heart via lamburger involves local, grassfed ground lamb with a small handful of minced fresh mint leaves, kosher salt, and fresh ground pepper worked in, formed into patties, then flash-seared in a cast-iron skillet over high heat until just warm in the middle. Melt a blob of fresh chèvre on top after turning, and serve on a big, fluffy roll with some mayo, more salt and pepper, and sweet onion (only). Amen.
ETA: in my church, too much doctoring of really good meat is blasphemy 
…blasphemy for burgers, that is. This doesn’t sound much like a burger to me, but what it does sound like is friggen’* fabulous*.