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.