Instructions
Make the burger patties:
In a bowl, combine the ground lamb, parsley, thyme, rosemary, breadcrumbs, ½ teaspoon pepper, and a pinch of salt. Mix well and form the mixture into burger patties. Brush the patties lightly with olive oil.
Grill the burgers:
Heat your barbecue to medium heat. Grill the lamb patties on both sides until they are cooked through but still juicy. Avoid overcooking to maintain their moisture and flavor.
Toast the buns:
Briefly toast the rye sourdough buns on the barbecue until they are warm and lightly crisped.
Assemble the burgers:
Spread a generous dollop of muhammara on the bottom half of each bun. Add a lamb burger patty and top with sliced figs, crumbled feta, and finely sliced sucrine lettuce. Place the top half of the bun on top and serve immediately.
A Handy Tip for the Perfect Burger
Homemade burgers are a step above the rest, and with the Barbecook® burger press, you can achieve the perfect patty every time. This handy tool creates beautifully grooved burgers with a professional touch. Choose between a press for three mini-burgers or one for larger, classic-sized patties.
This lamb burger with muhammara is a unique addition to your barbecue lineup, combining bold, Mediterranean flavors with classic barbecue techniques. It’s sure to impress your guests and become a new favorite. Enjoy!
