Ingredients
- 2 tablespoons finely chopped Italian parsley
- 1 clove garlic, minced
- 1 scallion, finely chopped
- Zest of 1 lemon
- 1 generous tablespoon Dijon mustard
- 1 pound ground lamb
- Salt and freshly ground black pepper
- Canola oil
- 3 burger buns (we used pretzel buns)
Method
- Combine the parsley, garlic, lemon zest in a small bowl.
- Add the Dijon mustard and stir with a fork to mix everything together.
- In a large bowl mix the ground lamb and the parsley mixture together until just combined.
- You need to strike that fine balance of getting the parsley mixture distributed evenly without overworking the meat.
- Form three burger patties with the lamb mixture and season generously with salt and pepper on both sides.
- Before cooking the burgers, make an indentation in the centers with your thumb, this will keep the burgers from plumping up too much as they cook.
- Heat a grill pan or large skillet over medium-high flame.
- Toast the buns, if you like, you can use the toaster or your grill pan.
- Brush the heated grill with some oil and grill the buns cut sides down, pressing down slightly on them to make sure they make contact with the pan, a minute or two should do it.
- Make sure the pan is plenty hot and brush it with some more oil, if needed.
- Cook the burgers for 3 – 4′ on the first side, then an additional 3′ on the second side for medium-rare.
- A quick-read thermometer should read about 50 °C when inserted in the center of the burger.
- Transfer burgers to buns and serve immediately.
- These burgers had a nice lemony brightness, thanks to the lemon zest.
- You can serve extra Dijon mustard to amp up that flavor, if you like, if you’re a mayo lover, that works too.