| Author | hasini99 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Appetizers | Preparation Time | |
| Ingredient | Beef | Standing Time |
Recipe of Beef and lamb burgers
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Kosher Salt, Or To Taste | 1 | To Taste |
| Flat Leafed Parsley, Chopped | 1/2 | Cup |
| Yellow Onion, Chopped | 1/2 | Cup |
| Green Bell Pepper, Chopped | 1/2 | Cup |
| Roma Pear Tomato, Chopped | 1 | Numbers |
| Ground Lean Lamb | 1 | Lbs |
| Ground Sirloin | 1 | Lbs |
| Fresh Ground Black Pepper, Or To Taste | 1 | Teaspoons |
| Buns, Toasted | 6 | Numbers |
Directions
Mix the beef, lamb, vegetables, salt and pepper together. Be careful not to knead the mixture too
much. Refrigerate in a covered bowl overnight to marinate. Form the mixture into six patties and grill
on a hot barbecue until the patties are browned on the outside and pink in the center. With this recipe it
is best not to use hickory or mesquite as it will over-shadow the distinct flavor of the burgers.
much. Refrigerate in a covered bowl overnight to marinate. Form the mixture into six patties and grill
on a hot barbecue until the patties are browned on the outside and pink in the center. With this recipe it
is best not to use hickory or mesquite as it will over-shadow the distinct flavor of the burgers.
Posted Sep 20, 2007
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