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.