Lamb Burger with Feta & Olive Burger Sauce

For the burgers:

1. Add the garlic and olive oil into a small saucepan or skillet and heat it over medium heat. When you hear the sizzle, turn the heat off and the residual heat from the pan will continue to cook the garlic perfectly. Allow the garlic to cool in the pan.
2. In a large bowl combine all the burger ingredients (including the garlic) and mix gently but completely by hand.
3. Divide the meat equally into 4 or 6 portions, and form your patties. Put the patties on a tray. Allow the flavors to marry by putting the lamb patties into the refrigerator for at least 30 minutes; a couple of hours are even better. During this time you can prepare your burger sauce because it also needs time for the flavors to marry. See sauce recipe below.
4. When you’re ready to cook the burgers, remove the patties from the fridge for 5 or 10 minutes so that you’re not putting cold meat in a hot pan. Heat a heavy skillet over medium-high heat. Place the burgers in the hot skillet. Cook the first side until the burgers are a little more than halfway cooked; about 5 minutes for medium, 7 minutes for medium well. Turn the burgers and reduce the heat to medium; cook for another 3 to 5 minutes. Depending on the amount of fat in the lamb, you may need to drain some of the grease from the pan when you flip the burgers.
5. Remove the cooked burgers to a platter and allow them to rest for a couple of minutes before serving.

Suggested toppings: Feta and Olive Burger Sauce, tomatoes, cucumbers, onion and fresh spinach.

For the burger sauce:

1. Add all the ingredients into a medium bowl, and stir to combine.
2. Refrigerate for at least 30 minutes; a couple of hours is better.

Serve sauce over burgers, pork chops, chicken breasts or steak. Feta and Olive Burger sauce also makes a great sandwich spread.