Lamb Burgers

These juicy burgers are a nice alternative to hamburgers. Prep and Cook Time: about 20 minutes, plus 2 hours to chill. Notes: Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.

Total Time: 2 hour(s) 20 minutes
Yield: Makes 6 servings

Ingredients

• 1 1/2  pounds  ground lamb
• 1  tablespoon  chopped fresh rosemary leaves
• 1/4  cup  chopped roasted piquillo or other red peppers (see Notes)
• 1 1/4  teaspoons  salt
• Freshly ground black pepper
• 1  wide, crusty loaf, such as a bâtard
• 2  tablespoons  olive oil
• Pea and Mint Relish

Preparation

1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.

2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.

3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.

4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.

Note: Nutritional analysis is per burger.

Nutritional Information

Calories:

418 (47% from fat)

Protein:

24g

Fat:

22g (sat 7.5)

Carbohydrate:

29g

Fiber:

1.8g

Sodium:

890mg

Cholesterol:

76mg