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Greek Lamb Burgers

Charbon
Charbon Posts: 222
edited November -1 in EggHead Forum
Greek_Burgers.jpg
<p />Poor photo but this one is worth a try for a change.
Mix diced, (sauted in olive oil) fennel bulb (1/2 size of tennis ball per pound of ground lamb) onion, oregano and bread crumbs as if for meat loaf. Shape into burgers 3/4 inch thick and cook for 3 minutes per side. This will flame up real nice. Top with garlic mayo. Put on a puffy shirt and open up a new bottle of wine.
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