Patrick’s Lamb Burgers with Chimichurri Mayonnaise

Ingredients For the Burgers

  • 2 lbs. ground lamb 85/15
  • 4 oz. crumbled Feta cheese
  • 1-teaspoon wisticher sauce
  • 1 clove of garlic minced
  • 1 jalapeño minced with stem and seeds removed
  • 1 egg yolk
  • 2 tablespoons chopped cilantro
  • ½ teaspoon dried oregano
  • 1-teaspoon salt
  • ½ teaspoon ground black pepper
  • 1-tablespoon olive oil
  • 1 tablespoon chopped fresh mint


Place all of the ingredients for the burgers in a large mixing bowl. Using your hands gently combine making sure all of the seasonings and cheese are evenly distributed.

Form into 4 patties.

Grill at 400 degrees for 8 minutes per side or until your desired doneness.

Ingredients For himichurri Mayonnaise:

  • 1 bunch Italian parsley
  • ½ bunch cilantro
  • 2 garlic cloves smashed
  • ½ small red onion
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes
  • squeeze of lemon
  • 1 -cup good quality mayonnaise
  • salt and pepper to taste


Put all ingredients except for the mayonnaise into the work bowl of your food processor. Run until well combined yet still a little chunky.

Adding a tablespoon at a time ad the Chimichurri sauce to the mayonnaise until it reaches is the desired taste for you. For me, that is usually 4 tablespoons of Chimichurri sauce to 1 cup of prepared mayonnaise. The Chimichurri sauce can be a bit spicy for some people so you may want less. You decide what you like best.

To serve Grill 4 Ciabatta rolls and generously spread with the Chimichurri mayonnaise and serve.

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