Llama Burger (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds ground llama |
1 pound 80/20 blend or 75/25 blend ground beef |
1 egg, beaten |
1/2 cup panko bread crumbs |
1 tablespoon lemon juice |
1 tablespoon minced thyme leaves |
1 tablespoon minced rosemary leaves |
1/4 cup crumbled feta cheese |
kosher salt and freshly ground black pepper |
3 vine-ripened tomatoes, sliced |
1/2 cup balsamic vinegar |
2 tablespoons chopped scallions |
Directions:
1. Blend the llama and ground beef in a large bowl, being careful not to over blend as that will create a denser burger. Add the egg, bread crumbs, lemon juice, thyme, rosemary, feta, and salt and pepper, to taste. Mix well and form into 8 equal round patties, no more than 3/4-inch thick. Refrigerate for 30 minutes, allowing the ingredients and flavors to blend together.
2. Heat the grill to medium-high heat.
3. Add the burgers to the grill and cook until desired doneness is achieved, about 6 to 8 minutes per side. Remove and arrange on serving plates over sliced tomatoes. Drizzle with balsamic vinegar and garnish with chopped scallions.
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