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Grilled Spicy Lamb Burgers

From Jonesborough Locally Grown

<p>I found this recipe on the internet and it was perfect for Clover Creek ground lamb and Ziegenwald feta.</p>
Source: All (Entered by Karen Childress)
Serves: 4 burgers

1 pound ground lamb
2 Tablespoons fresh mint (or 2 teaspoons dried)
2 Tablespoons fresh cilantro
2 Tablespoons fresh oregano (or 2 teaspoons dried)
1 Tablespoon garlic
1 teaspoon sherry (I used more vinegar instead)
1 teaspoon white wine vinegar (I used apple cider)
1 teaspoon ground cumin
1/4 teaspoon allspice
1/2 teaspoon red pepper flakes
1 teaspoon molasses
1/2 teaspoon ea salt and pepper
for topping feta cheese
for topping sauteed spinach or mixed greens

Step by Step Instructions
  1. Preheat grill for medium heat.
  2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
  3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until desired done-ness. Serve on bread of your choice topped with sauteed spinach or greens, and feta cheese.