Want to try something different for burger night? Try this Greek inspired recipe!
Adapted from Mastering the Art of French Cooking by Julia Child.
- 1 lb ground lamb
- 1 ½ cup minced onions
- 2‐3 tbs Olive oil or parve margarine (I used Earth's Balance)
- 2 cups bread crumbs (I toast old challah and run it in the food processor)
- 1 cup (or more) of lukewarm stock or canned beef bouillon
- 2 cloves pressed garlic
- ½ tsp of ground thyme (can use rosemary or sage if preferred)
- ½ tsp of salt
- ¼ tsp pepper
- ¼ tsp allspice
- 2 eggs
- ½ cup minced parsley
Cook onions in oil or margarine slowly, until caramelized.
Soak bread crumbs in stock or bouillon for 5 minutes. If you have extra liquid, press it out before mixing with meat.
Place all the ingredients in mixing bowl and mix together.
Add a little cooking oil to pan and fry a little bit and taste.
Adjust seasonings as necessary. Fry rest of lamb patties and enjoy!