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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These juicy burgers are a nice alternative to hamburgers. 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. 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 |
Directions:
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.
5. Note: Nutritional analysis is per burger.
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