Filed Under: barbecue, Burgers, lamb, lamb burgers, tapenade

Gastropub Lamb Burgers

These burgers strut with a little upscale swagger.

May 27th, 2016

From Weber's New American Barbecue: A Modern Spin on the Classics by Jamie Purviance.

Ground lamb, a mixed olive tapenade, and big slabs of summer’s best tomatoes give these burgers some gourmet oomph. The brioche bun adds another elegant element, but any rich, eggy bread, such as challah, would be great.
Servings
4
Prep Time
20 minutes
Cook Time
7 to 9 minutes
Ingredients
  • Burgers:
  • 1 1/4 pounds ground lamb, preferably from the shoulder
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Tapenade:
  • 1/2 cup pitted mild green olives, such as Picholine, drained
  • 1/2 cup pitted brine-cured black olives, such as Kalamata, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • Finely grated zest of 1 orange
  • 2 garlic cloves, thinly sliced
  • 4 brioche buns, split
  • 8 slices ripe tomato, each about ¼ inch thick
Directions
  1. Combine the lamb, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well, and then gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

  2. In a food processor combine the tapenade ingredients. Pulse on and off until minced and well blended, scraping down the inside of the bowl several times.

  3. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  4. Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat. Remove from the grill and let the patties rest for 2 to 3 minutes.

  5. Build each burger on a bun with a patty, tapenade, and tomato slices. Serve warm.

Gastropub Lamb Burgers
Food photograph © 2016 Tim Turner

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