1lb lean ground lamb (or more chuck) or 1lbground pork( or more chuck)
1/4 cupolive oil( give or take)
Mix meats, parsley and powders in a large bowl.
Divide mixture into 8 equal portions (6 oz ea).
Gently form into the desired sized disk, generally about 4″ diameter, 3/4″ thick seems to work pretty good.
Don’t overwork the meat, it takes the tenderness out of it.
At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
Could be frozen as well.
Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
This prevents the football burger problem that everyone squeezes the burger for.
Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
Cook on a VERY hot grill, about 4 minutes.
Extinguish flare-ups as required.
Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
Can also be done in a hot cast iron skillet on the stove.
“I cut the recipe back to 1- 6 oz burger. Fried it along with some mushrooms -It was crispy on the outside and Oh so juicy inside. I mixed half ground lamb & half beef – Interesting combination but I think that I would keep it straight beef next time or straight lamb .The thumb print impression is a good idea. With ground beef I like the burger to be well done so gave it a full 5 minutes each side. Served on a Portuguese bun with Oven fries seasoned with Mediterranian/Garlic Salad dressing seasoning Good BurgerThanks Steve for a neat flavor comb0”