Name: Grilled Halloumi American Lamb Burger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.50 Ground American Lamb; 0.50 cup Parsley, finely chopped; 0.25 cup Basil, finely chopped; 0.25 cup Breadcrumbs; 2 tbsp Milk; 1 tbsp Gar; 1 tbsp Harissa paste; 1 Egg; Salt & pepper, to taste; 1 Block haloumi, cut into thick slices; 1 Red onion, cut into 1/4in thick rings; Bibb lettuce leaves; 4 Buns; 1 cup Packed, basil leaves; 0.50 cup Sun-dried tomatoes (not in oil); 1 Garlic; 1 tbsp Pine nuts; Salt & pepper, to taste; 2 tbsp Olive oil

CategoryGround Lamb

Recipe provided by Grilled Halloumi Lamb Burger - With Sun Dried Tomato Pesto Spread (runningtothekitchen.com), courtesy of the American Lamb Board (Grilled Halloumi American Lamb Burger | American Lamb).

Yields4 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

Burger

1.50 Ground American Lamb

0.50 cup Parsley, finely chopped

0.25 cup Basil, finely chopped

0.25 cup Breadcrumbs

2 tbsp Milk

1 tbsp Gar

1 tbsp Harissa paste

1 Egg

Salt & pepper, to taste

1 Block haloumi, cut into thick slices

1 Red onion, cut into 1/4in thick rings

Bibb lettuce leaves

4 Buns

Sun-Dried Tomato Pesto

1 cup Packed, basil leaves

0.50 cup Sun-dried tomatoes (not in oil)

1 Garlic

1 tbsp Pine nuts

Salt & pepper, to taste

2 tbsp Olive oil

Burger

Add the lamb, parsley, basil, breadcrumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper to a large bowl. Mix until well combined and form into 4 evenly sized patties.

Preheat outdoor grill to high.

Place the burgers, onion rings and halloumi on the grill.

Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown. It will be ready to come off the grill first.

Flip burgers once bottoms are slightly charred and cook until desired temperature. I like my lamb burgers medium so I usually pull them off while juices are still running slightly pink.

Cook onions, flipping once until desired caramelization occurs. I left mine on a few minutes past pulling the burgers off the grill for a deep char.

Assemble the burgers by spreading the pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.

Pesto

Add all the ingredients except olive oil to a food processor.

With processor running, slowly add olive oil, scraping down sides as needed.

Ingredients

Burger

1.50 Ground American Lamb

0.50 cup Parsley, finely chopped

0.25 cup Basil, finely chopped

0.25 cup Breadcrumbs

2 tbsp Milk

1 tbsp Gar

1 tbsp Harissa paste

1 Egg

Salt & pepper, to taste

1 Block haloumi, cut into thick slices

1 Red onion, cut into 1/4in thick rings

Bibb lettuce leaves

4 Buns

Sun-Dried Tomato Pesto

1 cup Packed, basil leaves

0.50 cup Sun-dried tomatoes (not in oil)

1 Garlic

1 tbsp Pine nuts

Salt & pepper, to taste

2 tbsp Olive oil

Directions

Burger

Add the lamb, parsley, basil, breadcrumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper to a large bowl. Mix until well combined and form into 4 evenly sized patties.

Preheat outdoor grill to high.

Place the burgers, onion rings and halloumi on the grill.

Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown. It will be ready to come off the grill first.

Flip burgers once bottoms are slightly charred and cook until desired temperature. I like my lamb burgers medium so I usually pull them off while juices are still running slightly pink.

Cook onions, flipping once until desired caramelization occurs. I left mine on a few minutes past pulling the burgers off the grill for a deep char.

Assemble the burgers by spreading the pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.

Pesto

Add all the ingredients except olive oil to a food processor.

With processor running, slowly add olive oil, scraping down sides as needed.

Grilled Halloumi American Lamb Burger

Ingredients Directions