Lamb Burger With Thick Rosemary Herb Sauce

- Rating -

5 from 1 vote

- Servings -


- My Notes -

  • 2 pound Ground Lamb
  • 2 teaspoon Fresh Rosemary Leaves
  • 1 tablespoon Coconut Oil
  • 1 cup Fresh Italian Parsley
  • 1 Lemon - juiced
  • 0.25 teaspoon Pepper
  • 0.25 teaspoon Salt
  • 0.33 cup Olive Oil
  • To make the Thick Rosemary Herb Vinaigrette…pulse rosemary, parsley, lemon, salt, and pepper in a food processor or blender. Slowly pour in the olive oil from the top to emulsify. Set aside.
  • Make the lamb burgers…weigh out 6 patties, roughly 4 ounces each. Shape with hands into a patty, and season with a pinch of salt a pepper. Heat a stovetop grill on high heat with coconut oil, and place the patties on the grill for about 5 minutes. Turn down the heat to medium, and flip over to cook for another 5 minutes, until fully cooked but the middle is still pink.
  • Serve with Thick Rosemary Herb Vinaigrette.

5 from 1 vote (1 rating without comment)


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