Lamb Burgers


1h 30min
Servings: 
8
Stanislava Dimitrova
How it's made: 

Today, a great after Easter recipe of lamb burgers in fluffy yet hearty buns.

To prepare the buns, dissolve yeast in warm water. Sift the flour in a large bowl and add salt and sugar. Make a well and break the egg in. Start mixing the dough as you add the yeast and water until you form soft dough.

Turn onto a floured surface; knead until smooth and elastic (about 3-5 minutes). Divide into 8 pieces and shape each into a ball. Place apart on baking sheet sprinkled with corn meal. Drizzle a mix of dry herbs on top of each bun.

Cover and let rest for 10 minutes. Bake at 350 ℉ until golden brown.

To make the burger patties, mix the ground lamb, grated onion, breadcrumbs and eggs in a large bowl; season with salt and pepper. Add a handful of dry oregano, chopped fresh parsley and the leaves of several sticks of fresh thyme. Mix in chopped stoned olives and let it rest for 30 minutes.

Divide mixture into 8 portions of equal size. Dip your hands in cold water and shape the hamburger patties. Bake them on a charcoal grill or grill them in the oven. The charcoal gives the burgers a nice smoky flavor.

To make the burgers, slice the bun and throw the sizzling patty on. Garnish with fresh salad and tomato slice.

Shopping list: 
To make the buns:
2 tablespoons fresh yeast
1 cup warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1/2 tablespoon salt
3 to 3-1/2 cups all-purpose flour
To make the patty:
2 pounds of ground lamb meat (lamb leg is best)
2 eggs
1 onion
1 handful fresh thyme
1 handful fresh parsley
1 handful dry oregano
1/2 tablespoon salt
1/2 tablespoon black pepper
1/3 pound stoned olives
4-5 tablespoons of bread crumbs
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