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

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

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

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

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.

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