Who doesn’t love a good burger? This lamb burger is full of unique flavors that you won’t find everyday. This will make 2 huge burgers or 4 normal sized ones. You can always freeze the leftover meat mixture and use at a later time.

In a small bowl tear the slice of bread into small pieces then add milk. Let the bread soak up the milk then add the egg and mix well (you can skip the bread, egg & milk if you like, you’ll just have a much denser patty). Add in the lamb, sauteed onions and Greek Seasoning. If you don’t have Greek seasoning, you can use salt, pepper, garlic powder & onion powder. Mix until just combined.

Form your patties, you choose the size & cook over the grill or in a pan on medium. I like mine with just a tiny bit of pink in the middle.

While your patties are cooking mix all the remaining ingredients except for the spinach, together in a small bowl. Salt & pepper to taste.

I really like a crusty bun, nothing too soft. I toast my buns for just a minute or two then lay a heavy layer of baby spinach on the bottom (it stays in place better on the bottom & the heat from the patty wilt it just a bit, then spread your sauce in a heavy layer on the top bun. I love serving theses burgers with roasted sweet potatoes, the salty & sweet flavors go great together. Enjoy!