Other than that this is a keeper! overcooked. Really tasty and very moist. Mmmmmmm. Is it still raw in the middle? 4) In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. The slightly gamey taste of the lamb worked well with tzatki (made w/fat free greek yogurt)and allowed to skip a fattening condiment like mayo. Very good! Instead of using dried oregano I used fresh since mine is growing so fast in my garden. Nutrient information is not available for all ingredients. Will be making again with missing ingredients added! You saved Grilled Lamb Burgers to your. Agh! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition We added a greek side salad and glasses of sangria for a great friday night meal. The third method is the so-called "finger test." At 130°F, it's medium-rare. As you can imagine, it takes a little bit practice to get this right, and it's not nearly as accurate as a thermometer, or even as simply cutting open a burger and looking. The pad is now the firmness of rare meat. If you buy from a link, we may earn a commission. This is better (and probably safer) than guessing, but the downside is that it can lead to having at least one semi-mutilated "test" burger that has lots of slices in it. For this reason, we recommend cooking at as high a temperature as you safely can. I added mint sauce instead of fresh mint and served on wholemeal rolls with garlic mayo. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. Leave no burger under- or (gasp!) Add comma separated list of ingredients to exclude from recipe. At 120°F, the burger is rare. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. these were really good i did not have some of the intredients like cilantro fresh mint and white wine vinegair and no grill or barbeque. And if you touch your left thumb and pinky together, the pad is the firmness of well-done meat. This recipe is just AMAZING! 140°F is medium, 150°F is medium-well, and over 160°F is well done. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. We do recommend letting the patty cook for at least 3-4 minutes before giving it a first flip, to give the meat time to sear. The pinker the middle is, the rarer the burger is. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. It will still taste good, but it may not look great. If you have never prepared lamb burgers, I highly recommend you try this recipe. Would definetely make again. Great seasonings though I did tweak the meat and omitted the egg/breadcrumbs. But if you're in a pinch, give it a try! The oil is to help retain moisture and prevent sticking. Lower temperatures also mean that the burger will take longer to get that crispy crust on the outside and will be more likely to dry out, because it takes so long to cook. this link is to an external site that may or may not meet accessibility guidelines. This is roughly the firmness of raw meat. You may have read—or had some burger-master try to tell you—that you shouldn't over-flip a burger. I served with mango chutney and cream cheese with sliced red onion - fabulous! One of the best things about the warm summer months is having the chance to break out the grill to try the best grilling recipes, crack open a beer, and cook some burgers for dinner. You can always cook your burger a little longer, but there's not much you can do if it becomes overcooked. Serve topped with Easy Tzatziki on a roll or bun. Percent Daily Values are based on a 2,000 calorie diet. It's gotten firmer! For this method you press a (clean) finger onto the meat and gauge how done it is by how firm it is—the firmer, the more well done. If you don't have a thermometer, the second-best method is to take the burger off the heat, put it on a plate, and cut into it. Also good with lettuce, tomato and red onion. Here's how: Hold your left hand up, and use the index finger of your right hand to press on that pad of flesh. These Christmas Front Doors Are Nothing but Merry, 27 Most Delicious Christmas Dinner Casserole Ideas, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. My husband and son both loved them and said I can make them anytime. Touch your left thumb and middle fingers together, and it's the firmness of medium-rare meat. The theory is that this will somehow prevent the meat from browning properly. How do I know when it's ready to eat? Place the burgers on the grill grate and cook, waiting for at least 4 minutes before flipping. 1 tablespoon chopped fresh mint, or to taste. Turn the burgers over and let cook another 4 minutes. This method is a little bit macho, and it may take you some practice to get it right. By far the safest, easiest, and simplest method is to simply purchase a instant read meat thermometer. However, if you haven't made one in a few months—or this is your first time grilling—you can find yourself staring at the grill and wondering: Is the burger done? More about us. And for a handy point of comparison, you use the pad of flesh on your hand beneath your thumb. Now touch your left thumb and forefingers together and touch that pad of flesh again. 3) Shape the goat-burger into 4 to 6 patties. But if you can learn how to do it, it's a neat trick for showing off at barbecues and means you don't have to carry around a thermometer. Either way, the important thing is to be attentive. I added Italian seasoning instead of all the separate herbs. My husband and I took the suggestion of having Syrah with them and it was a very delicious pairing...my son made shoestring french fries and added a little fresh rosemary and sea salt to them - wow what a meal! Info. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, … Most people won't think twice about serving basic cornbread when is on the table. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Your daily values may be higher or lower depending on your calorie needs. I did half beef and half lamb so I wouldn't have to use the egg/breadcrumbs and make it juicier.