SUN-DRIED TOMATO LAMB BURGERS

Sun-Dried Tomato Lamb Burgers image

These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound ground lamb
1/2 cup dry bread crumbs
1 large egg, lightly beaten
1/4 cup crumbled feta cheese
1/4 cup chopped soft sun-dried tomatoes (not packed in oil)
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, softened
1/4 teaspoon garlic powder
4 hamburger buns, split
Lettuce leaves, tomato slices and cucumber slices

Steps:

In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 815mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.