Lamb Burgers with Feta and Mint
Elaine likes to mix ground sausage with the ground lamb for flavor and ease.
We love duck in almost any form. We paired this ground duck from Tennessee Grass Fed Farm with the bright fresh flavors of Thailand—always welcome in summer—for an inspired burger that makes great use of your fresh summer herbs.
Ingredients
- 1 pound ground duck (or turkey, dark meat) such as Tennessee Grass Fed
- 1/2 cup bread crumbs
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon fish sauce
- 2 tablespoons creamy peanut butter
- 1 clove garlic, chopped
- 1/2 red onion, chopped
- 3 tablespoons each fresh Thai basil, cilantro and mint, chopped
- salt and pepper
- 1/2 jalapeno pepper, minced
Preparation
1. Combine all ingredients in a large bowl. Mix gently. Shape into 4 patties and cook in a heavy skillet (such as cast iron) until done. Serve with lime wedges and Thai basil leaves. Makes 4 burgers.
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