1-1/2 pounds lean ground lamb
1/4 cup chopped walnuts
1 tablespoon minced parsley
1 teaspoon minced garlic
Coarse salt and pepper to taste
1 tablespoon olive oil
2 large red onions, peeled and sliced
1/4 cup grainy mustard
8 large slices crusty sourdough bread, toasted


1. In large mixing bowl, combine lamb with walnuts, parsley, garlicand salt and pepper. Shape into 4 burgers of equal size.
2. In large skillet, heat olive oil over medium-high heat. When very hot, but not smoking, add burgers and cook about 6 minutes per side for medium burgers, turning once. Transfer burgers to platter and keep warm.
3. Add onions to the pan and cook until wilted, about 5 minutes. Stir in mustard. Remove from the heat.
4. Place each burger on 1 slice of toasted sourdough bread. Spoon equal portions of onion mixture on top of each burger, and top with remaining slices of toast. Serve immediately.
Charlie's garnish of sauted red onions and tangy, coarse mustard complements the assertive flavor of these lamb burgers. The recommended cooking time produces medium burgers; if you prefer your burgers medium to well done, add 3 minutes to the total cooking time. In Chef Palmer's home, you'll find these burgers served with a vinegary cucumber salad, perhaps with some crumbled feta tossed in, or ratatouille.
Lamb Burgers with Onion
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