Lamb Burgers with Herb Sauce
3 cups lightly packed parsley leaves, roughly chopped
¼ cup dill leaves, roughly chopped
¼ cup basil leaves, roughly chopped
¼ cup oregano leaves, finely chopped
¼ cup chives, finely chopped
1 cup extra virgin olive oil
2 tbsp red wine vinegar
2 cloves Harvest Haven garlic, minced
½ lemon, zested and juiced
Combine the chopped parsley, dill, basil, oregano, and chives in a bowl. Stir in the olive oil, vinegar, garlic, lemon zest, and lemon juice.
Season with salt to taste. Set aside.
4 lbs Harvest Haven ground lamb
12 burger buns, sliced
12 slices gouda cheese
mayo, as needed
Heat the grill with one section over high heat and another over medium-low heat.
Place the ground lamb into a large mixing bowl. Add a heaping palmful of salt. Use your hands to break up the meat and mix well.
Form the meat into 12 flat patties (approximately 5.3 oz each). Place them onto a sheet pan and coat each one with a drizzle of oil.
Place the patties onto the hot part of the grill. Sear on both sides until slightly charred, about 1-2 minutes per side (depending on how hot your grill is). Transfer the patties to the medium-low heat.
Cover the grill and cook for another few minutes until finished through.
Open the buns and place them onto the grill, cut-side down, for a minute or two until toasted.
Meanwhile, place a slice of gouda cheese on top of each lamb patty. Cover the grill again and let the cheese melt for just about 30 seconds.
To assemble each burger: spread mayo onto both sides of the toasted bun, place the burger with gouda on top, spoon the herb sauce over top, and close the top bun.