Kick your burger game up to the next level with these mouthwatering lamb burgers. Black Truffle Parmesan Fries make an out-of-this-world campanion to these burgers, or try this Peach Caprese Salad if your prefer your side dishes on the fresh & fruity side. If spicy isn't your thing, try using our D'Olivo Garlic Infused Olive Oil or D'Olivo Wild Mushroom & Sage Infused Olive Oil instead!



1/2 cup (1 oz.) finely chopped fresh mint

1 1/2 teaspoon finely grated lemon zest

1 1/4 teaspoon sea salt

1 teaspoon dried oregano

1 teaspoon sweet paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 1/2 lb. ground lamb

3 tablespoons D’Olivo Harissa Infused Olive Oil, divided

1 1/2 teaspoons D’Olivo Traditional Dark Balsamic Vinegar

1 small red onion, halved and thinly sliced (1 cup)

Baby greens

4 brioche hamburger buns, halved and toasted

1/2 cup crumbled feta



In a large bowl, thoroughly mix the mint, lemon zest, salt, oregano, paprika, cinnamon, and cumin. Add the lamb and half the D’Olivo Harissa Olive Oil. Mix with your hands until just combined (do not overmix). Shape the mixture loosely into four patties, each about 4 1/2 inches across and 3/4-inch thick.

Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, 3–4 minutes per side. Transfer the patties to a large plate and set aside to rest for 5 minutes.

In a medium bowl, toss the remaining olive oil and the vinegar, onions, and greens (if using).
Transfer the burger patties to the brioche bun bottoms, then divide the onion mixture and feta among the patties. Top with the remaining halves of the buns. Serve immediately.

Fresh bread is the perfect addition to any meal, and flatbread is just about the easiest bread to make. Perfect to turn ...

Close your eyes, and these easy-to-make scallops with the wonderful umami depth of Black Truffle and garlic paired with ...

No More Articles