- To make the pesto, in the bowl of a food processor, combine the parsley, mint, garlic and olive oil and process until smooth. Add the cheese, pine nuts and salt and process until all the ingredients are combined.
- To make the lamb burgers, prepare a charcoal or gas grill for grilling over medium heat. Line a baking sheet with plastic wrap.
- Divide the cheese evenly into 6 pieces and shape each into a 2-inch disk. Set aside.
- In a medium bowl, combine the lamb, parsley, rosemary, salt and pepper. Do not overmix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a 4-inch-diameter patty, making sure the cheese is completely encased within the lamb. Place the patties on the prepared tray, cover and refrigerate until ready to cook.
- Grill the burgers, turning once, until the cheese is melted and the meat is medium-rare, 4 to 5 minutes per side.
- This recipe yields 6 servings.
- Comments: Serve these burgers in whole wheat pitas along with parsley-mint pesto. If preferred, use lavender fleur de sel instead of kosher salt.
Notes:
Recipe adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002) |
