Lam-Burg-Hini Italian Style Lamb Burgers
(Recipe courtesy of Chez Us)

Ingredients:
1 cup mayo
6 tablespoons sun-dried tomatoes, finely diced
zest from a small lemon
pinch of salt
pinch of red pepper
1 lb ground lamb
1 tablespoon shallot, finely minced
2 teaspoons rosemary, finely minced
1/4 cup panko
1/4 cup ricotta cheese
pinch salt
pinch pepper
fresh mozzerella slices
ciabatta bread, cut into 4 squares that will fit your patties
butter

How To:
In a small bowl combine the mayo, sun-dried tomatoes, and lemon zest. Stir to mix and then season to taste with salt and pepper. You can add a little more or fewer tomatoes or lemon zest as well. We found that different Mayos tasted differently when we were developing this recipe.

In a medium bowl combine the lamb, shallot, rosemary, panic, and ricotta cheese. Mix using your hands but do not handle too long as this breaks down the fat in the meat. Set aside for 30 minutes.
Preheat the grill to 400.

Lightly butter the ciabatta bread and toast until golden. Remove from the grill and set aside.

Shape the burger meat into 4 equals patties. Toss the patties onto the grill.

It is time to flip the burger once the meat gives; you will not have to focus it off of the grate of your BBQ. Sprinkle each burger with a pinch of salt and pepper.

Cover with a lid and continue grilling until the internal temperature reaches:
Medium Rare – 145
Medium – 160

Add a slice of mozzarella to each burger and let melt. Remove from the grill and set aside. Slather each side of the bread with the mayo mixture and top with a burger.

Serve.
Eat.