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For the burgers:
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1.
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Add the garlic and olive oil into a small saucepan or skillet and heat it over medium heat.
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When you hear the sizzle, turn the heat off and the residual heat from the pan will continue to cook the garlic perfectly.
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Allow the garlic to cool in the pan.
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2.
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In a large bowl combine all the burger ingredients (including the garlic) and mix gently but completely by hand.
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3.
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Divide the meat equally into 4 or 6 portions, and form your patties.
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Put the patties on a tray.
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Allow the flavors to marry by putting the lamb patties into the refrigerator for at least 30 minutes; a couple of hours are even better.
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During this time you can prepare your burger sauce because it also needs time for the flavors to marry.
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See sauce recipe below.
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4.
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When youre ready to cook the burgers, remove the patties from the fridge for 5 or 10 minutes so that youre not putting cold meat in a hot pan.
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Heat a heavy skillet over medium-high heat.
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Place the burgers in the hot skillet.
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Cook the first side until the burgers are a little more than halfway cooked; about 5 minutes for medium, 7 minutes for medium well.
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Turn the burgers and reduce the heat to medium; cook for another 3 to 5 minutes.
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Depending on the amount of fat in the lamb, you may need to drain some of the grease from the pan when you flip the burgers.
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5.
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Remove the cooked burgers to a platter and allow them to rest for a couple of minutes before serving.
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Suggested toppings: Feta and Olive Burger Sauce, tomatoes, cucumbers, onion and fresh spinach.
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For the burger sauce:
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1.
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Add all the ingredients into a medium bowl, and stir to combine.
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2.
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Refrigerate for at least 30 minutes; a couple of hours is better.
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Serve sauce over burgers, pork chops, chicken breasts or steak.
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Feta and Olive Burger sauce also makes a great sandwich spread.
