Lamb Burgers with feta and olive tapenade

I tried my very first lamb burger at the Silver Peak Brewery and Restaurant in Reno. They served it with feta cheese and Greek olive tapenade. What a simple and delicious meal! I loved this idea so much, that I had to create my own, at home! If you go to Silver Peak, the amazing craft beer will not disappoint!

Lamb Burgers with shallots, feta and olive tapenade

INGREDIENTS
2 pounds ground lamb
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon finely minced fresh parsley
1 shallot, finely chopped

DIRECTIONS
Mix all ingredients and form into burger patties. Grill over medium heat for 4-5 minutes, per or until cooked to desired doneness. Immediately after removing from grill, top each burger with 1-2 tablespoons crumbled feta cheese so it begins to melt. When serving spoon 1-2 tablespoons olive tapenade over cheese.

Olive Tapenade

INGREDIENTS
2 cups pitted green or black Greek olives
1 tablespoons extra virgin olive oil
¼ cup finely chopped sundried tomatoes (optional)

DIRECTIONS
Place olives in a food processor and on pulse, process until finely chopped, but not a paste. If using sundried tomatoes, process first, then add olives and continue to process. Stir in olive oil and refrigerate until ready to use.

RSS feed for comments on this post. TrackBack URI

Leave a Reply