Wood Grilled Border Springs Lamb Burger

Recipe and photo courtesy of Chef Blake Hartwick from Bonterra, Charlotte, NC


Wood Grilled Border Springs Lamb Burger with Hen of the Woods Mushrooms, Arugula, Air Cured Black Olives, Goat Feta & Romesco on a Brioche Bun with House Fries


Lamb Burger
2 pounds Border Springs Ground Lamb
3 ounces of roasted hen of the woods mushrooms, chopped
1/14 cup Air Cured Black Olives
2 tablespoons fresh parsley minced
2 sprigs fresh oregano minced
2 tablespoons salt
¼ teaspoon ground black pepper
1 tablespoon granulated garilice
1 teaspoon red pepper flakes

Romesco Sauce
2 red peppers char roasted
1 red onion char roasted
5 cloves of roasted garlic
¼ cup red wine
2 tablespoons smoked paprika
1 cup olive oil
1 tablespoon salt


Mix all ingredients together in a large bowl. Mix them thoroughly.
Make patties out of the mixture. Ideally 4 ounce patties.

Once the patties are formed put them on the grill. Cook to desired temperature.


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