May 27th, 2016
From Weber's New American Barbecue: A Modern Spin on the Classics by Jamie Purviance.
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.
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.
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
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.
Build each burger on a bun with a patty, tapenade, and tomato slices. Serve warm.