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Chef Chris Hill’s Lamb Burgers are sure to keep your cookout classy

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RICHMOND, Va - Bachelor kitchen chef Chris Hill grilled up a tasty alternative to the average beef burger. His Lamb Burgers, packed  with shallots, roasted red bell peppers, pine nuts, and topped with goat cheese are sure to class up the average backyard barbecue.

Lamb Burgers

Yield:  4 for dinner
Prep Time:  20 minutes
Cooking Time:  20 minutes
Total Time:  40 minutes
1 ½ lbs. ground lamb
2 tbsp. olive oil
2 tbsp. shallots, finely chopped
2 tbsp. Moroccan Dry Rub
2 tbsp. roasted red peppers, finely chopped
2 tbsp. pine nuts, coarsely ground
1 ½ tbsp. mint leaves finely chopped
2 cloves garlic, finely minced
1 tbsp.lemon zest
4 oz. goat cheese
Buns to serve burgers on
Kosher salt and pepper to taste
· In sauté pan, over medium-low heat add extra virgin olive oil, and combine shallots, roasted red bell peppers, pine nuts and salt and pepper to taste
· Sweat for 3-4 minutes - add garlic and lemon zest and cook another 3-4 minutes
· Allow to cool, and add 1 tbsp. goat cheese and mix
· Add lamb, and incorporate all ingredients and portion into 4 patties
· Grill over medium-high heat for 4 minutes on one side and flip
· Cook another 4-5 minutes for medium
· Add goat cheese and serve

1 Comment

  • Ann Pleasants

    I have been unable to find his recipe for the Moroccan Dry Rub, including on his web page. Can you please help?

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