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1
- Place smoking chips (Cherry, Apple, or Almond) into a bowl of warm water and set aside.
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2
NOTE: Hickory and Mesquite chips are too strong and will overpower the flavors of the burgers.
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3
- Place ground lamb in a large mixing bowl.
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4
- In a small bowl, combine all the dry spices and seasonings.
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5
- To the lamb, add the eggs, garlic, oil, and liquid aminos. Mix well with hands (food preparation gloves are recommended).
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6
- Add the dry spices and seasonings, and mix them well into the lamb.
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7
- Form into patties, yielding approximately 8 patties. (Smaller patties yields 10-12.)
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8
- Place the wood chips in the grill's tray, or in your own wood chip container placed directly on the grill.
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9
- Spray oil on the grill or cast-iron grill plates, then close the grill cover and preheat to 200 to 250.
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10
- When the oil stops smoking and the wood chips are smoking, place the burgers on the grill or grill plates and grill approximately 5-7 minutes each side, turning only once. (If you prefer them rarer, then grill them less time.)
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11
NOTE: Never press on burgers with a spatula or other tool. Doing so squeezes the juice out and results in a dry, mealy burger.
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12
- Remove burgers from grill, place on a serving dish, and cover tightly with aluminum foil for about five minutes. (This cooks the center without drying the burgers out.)
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13
Serve with or without buns.
