In my little notebook, I have had the idea to do a stuffed burger for a while now. I really had no ideas other than that I wanted to make a burger and I wanted it to be stuffed with something. Inspiration finally hit this week in the form of the ground mutton that we buy each week at the Farmers’ Market from Grass Corp. I like to say all kinds of nice things about the Steckler family and Grass Corp. because I SO appreciate what they are doing, which is providing our community with easy access to free range, grass fed meat.
So my train of thought went like this, “Lamb is used a lot in Greek cooking…I have a jar of black olives in the fridge…olives are also used in Greek cooking…ooh I can throw in some sun-dried tomatoes and lots of yummy spices and stuff it all inside of the burger!” And, with that, Greek Stuffed Lamb Burgers were born!
I served these burgers on a bed of spinach with a few extra sun dried tomatoes sprinkled on top.
How will you serve them?
Greek Stuffed Lamb Burgers
Time: 20 minutes
1 lb ground mutton
1/4 cup sun dried tomatoes, roughly chopped
10 olives, diced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
Salt and pepper to taste
Mix all ingredients in a large bowl until well incorporated.
Form meat into 4 equal patties.
Coat a grill pan with cooking spray or olive oil and heat over medium heat (you can also use an outdoor grill, but we cooked these on the stove top).
Cook for 10 minutes, flipping after 5 minutes. Check one burger to ensure it is cooked through.
Serve over spinach and your choice of additional fixin's.