Lamb Burgers

Let's Cook

1. Step 1.

   Prepare the grill for direct and indirect cooking. In a large bowl, combine 1¼ pounds ground lamb (80% lean/20% fat), 2 tablespoons Worcestershire sauce, 1 tablespoon Poultry Rub, and 1 teaspoon horseradish. Mix with your hands until just incorporated. Divide the mixture into 4 equal portions and shape into patties slightly larger than the buns, as they will shrink during cooking.

2. Step 2.

   Grill the patties over direct heat, covered, for 6 to 7 minutes. Flip the burgers, cover, and cook another 6 to 7 minutes. The internal temperature should be 100 to 120°F on an instant-read thermometer. Move the burgers to indirect heat and continue cooking until the internal temperature reaches 150°F.

3. Step 3.

   Top each burger with a slice of provolone cheese and cook over indirect heat, covered, for about 8 minutes, or until the internal temperature reaches 160°F and the cheese is melted. Remove the burgers from the grill and let them rest for 10 minutes.

4. Step 4.

   While the burgers rest, toast the buns: place the buns cut side down over direct heat for about 2 minutes, until lightly toasted. Meanwhile, make the sauce: in a small bowl, combine ½ cup ketchup, ¼ cup mayonnaise, and the remaining 1 tablespoon horseradish. Stir until smooth.

5. Step 5.

   Assemble the burgers: on each bottom bun, layer a leaf of butter lettuce, a patty, a generous spoonful of sauce, and a few Smoked Pickled Onions. Top with the top bun and serve immediately.