Celebrate the Mediterranean style of cooking with these mini burgers made with lamb, mint and olive tapenade.
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4641 per serving
- 2 pounds leg of lamb, ground
- 1 tablespoons mint
- 1 tablespoons parsley
- 1 small onion
- 1 clove garlic
- 10 small hamburger buns or rolls
- 3/4 pounds Kalamata olives
- 3 ounces capers
- 2 anchovy filets
- 5 sprigs thyme
- 1/4 teaspoons red pepper, crushed
- 1 teaspoons Dijon mustard
Chop olives, capers, anchovies and thyme well; mix in small bowl, adding mustard and red pepper. Or combine all ingredients and blend in a food processor. Chill until ready to serve.
Place mint, parsley, onion and garlic in food processor and pulse until it forms a paste; set aside. Hand-mix the lamb, salt and pepper, and form mixture into 3-ounce patties. Spread herb/onion paste on rolls. Fry patties over medium-high heat for approximately 2 minutes per side; place on rolls and top with Olive Tapenade.