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lamb burgers with grilled vegetables

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes

Ingredients

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 1 lb Ground Lamb
  • 1 Egg
  • ¼ Cup breadcrumbs
  • 1 Cup Red Onion, minced
  • 3 Garlic cloves, minced
  • 1 tbsp ketchup
  • ¼ Cup fresh parsley
  • ¼ Cup fresh oregano
  • ¼ tsp Paprika
  • 1 Cup Feta cheese, crumbled
  • Grilled Vegetables
  • ¼ Cup Bertolli Gentile Extra Virgin olive oil
  • 4 ¼ inch slices of eggplant
  • ½ Red pepper, sliced into ¼ inch strips
  • Salt & pepper, to taste

Preparation

  1. In a large sauté pan or cast iron skillet, heat the Bertolli Delicato Extra Light Tasting Olive oil over medium high heat. Sauté the onions and the chopped garlic until softened approx. 3-4 minutes.
  2. In large bowl, beat egg with ketchup; stir in the onion mixture, breadcrumbs, parsley, oregano, salt, pepper, paprika. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties.  In a large sauté pan, heat an additional 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil and place the patties in the pan to sear, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
  3. Meanwhile, brush eggplant, peppers with Bertolli Gentile Extra Virgin olive oil; sprinkle with salt and pepper. Grill, turning once, until tender, about 5 minutes for eggplant & peppers. Serve on burgers with the crumbled feta. Serve with sweet potato fries (optional).

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 1 lb Ground Lamb
  • 1 Egg
  • ¼ Cup breadcrumbs
  • 1 Cup Red Onion, minced
  • 3 Garlic cloves, minced
  • 1 tbsp ketchup
  • ¼ Cup fresh parsley
  • ¼ Cup fresh oregano
  • ¼ tsp Paprika
  • 1 Cup Feta cheese, crumbled
  • Grilled Vegetables
  • ¼ Cup Bertolli Gentile Extra Virgin olive oil
  • 4 ¼ inch slices of eggplant
  • ½ Red pepper, sliced into ¼ inch strips
  • Salt & pepper, to taste
  1. In a large sauté pan or cast iron skillet, heat the Bertolli Delicato Extra Light Tasting Olive oil over medium high heat. Sauté the onions and the chopped garlic until softened approx. 3-4 minutes.
  2. In large bowl, beat egg with ketchup; stir in the onion mixture, breadcrumbs, parsley, oregano, salt, pepper, paprika. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties.  In a large sauté pan, heat an additional 2 tbsp of the Bertolli Delicato Extra Light Tasting Olive oil and place the patties in the pan to sear, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
  3. Meanwhile, brush eggplant, peppers with Bertolli Gentile Extra Virgin olive oil; sprinkle with salt and pepper. Grill, turning once, until tender, about 5 minutes for eggplant & peppers. Serve on burgers with the crumbled feta. Serve with sweet potato fries (optional).