2 pounds freshly ground lamb
⅓ cup minced red onions
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
2 teaspoons minced garlic 1½ teaspoons kosher salt
1 teaspoon dried rosemary, optional
1 teaspoon dried basil, optional
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
8 slices sourdough bread, each about ½ inch thick Extra virgin olive oil
8 thin slices ripe tomato
1½ cups lightly packed baby spinach leaves
¾ cup Treasure Cave® Feta Cheese, crumbled
In a large bowl gently mix the burger ingredients until evenly distributed. Gently shape the meat into 4 patties of equal size and thickness, each about ½ pound and 1 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about ¾ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate for 2 to 4 hours.
Prepare a two-zone fire for medium heat.
Brush the cooking grate clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until well browned on the first side, 4 to 5 minutes. Turn the patties over and continue to grill over direct medium heat, 6 to 8 minutes for medium doneness, swapping their positions as needed for even cooking.
While the burgers are finishing on the second side, lightly brush the bread slices with oil and toast them over indirect medium heat, 1 to 2 minutes, turning once and swapping their positions as needed for even cooking.
Serve the lamb burgers warm on the toasted bread with the tomato slices, spinach, and cheese.
© 2007 Weber-Stephen Products LLC. Recipe from Weber’s Charcoal Grilling™. Used with permission.