Burgers are a must-have for the warm weather season, especially with Memorial Day around the corner. Today, we're doing something other than just beef though. We're adding lamb to the mix. :)
Mint has often been associated with lamb since the older times, so it's only right to add some to the burger too.
1/2 lb. Ground Beef
1/2 lb. Ground Lamb
5 Mint Leaves, chopped
Heat up your grill.
Chop the mint leaves nice and fine.
Salt and pepper your beef mixture, then combine it with the lamb. Once combined, mix in the mint leaves.
Press out the meat into roughly 1/4 lb. patties (we made ours thin). Place a sheet of aluminum foil onto the heated grill, and place the patties on the foil.
After a couple minutes, add another sheet of foil and place 4 pineapple rings onto it.
Take your burger buns and butter the tops and bottoms before placing them directly onto the grill for 2-3 minutes, just to toast them up.
Top your burger patties with some feta cheese and let them cook for a couple more minutes. Remove your toasted buns and place them open on a plate.
When your burgers are cooked to your preference, remove them and place them on the bottom bun. Remove the pineapple rings and place them on top of the patties.
Top your burger with whatever condiments you like, and enjoy!
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