INGREDIENTS:
Makes 6 burgers
1 Lb. ground sirloin
1 Lb. ground lean lamb
1 Roma pear tomato, chopped
1/2 cup green bell pepper, chopped
1/2 cup yellow onion, chopped
1/2 cup Italian flat leafed parsley, chopped
1 tsp. Kosher salt, or to taste
1 tsp. fresh ground black pepper, or to taste
6 buns, toasted (Any kind of bun you like..be inventive!)
PREPARATION:
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.
Place the burger on a toasted bun and top with your favorite dressing. A good tomato based salsa will
go quite well.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
1 Lb. ground sirloin 1 Lb. ground lean lamb 1 Roma pear tomato, chopped 1/2 cup green bell pepper, chopped 1/2 cup yellow onion, chopped 1/2 cup Italian flat leafed parsley, chopped 1 tsp. Kosher salt, or to taste 1 tsp. fresh ground black pepper, or to taste 6 buns, toasted (Any kind of bun you like..be inventive!) PREPARATION: 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.
Place the burger on a toasted bun and top with your favorite dressing. A good tomato based salsa will go quite well.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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