Lamburgers for Easter!


Who needs hamburgers when you’ve got lamburgers??!! I usually cook a leg of lamb for Easter, but this year we are trying a more casual approach and choosing to enjoy extra family time instead of cooking so much!


First, start with a great apron! I love the ones from Anthropologie! And they make the most amazing hostess gifts! See which options they have here!

So, last night, I made up my patties ahead of time and have frozen them to save time on Sunday!


First, I mixed my dried spices….oregano, rosemary, garlic powder, salt, pepper, and parsley. Fresh ingredients are always better, but I had the dried spices right in my pantry. Easy peasy lemon squeezy!



Then I added my olive oil and made a paste!



Next was time for the magic of mixing….with my own bare hands! It makes the best burgers! No meat fears here!

After mixing the spices and meat….yummmmm….I am excited already, I formed patties. I used 1.5 lbs of ground lamb to make five patties. I actually meant to make six 1/4 lb burgers, but gave someone an extra large burger. That person must be someone special!


They are all packed up in wax paper and frozen in my freezer. I will move them to the refrigerator Saturday night to slow thaw, and then on Sunday afternoon, we will grill those babies up!

Necessary Delight’s Lamburgers!

1.5 lbs ground lamb meat
1 TBS dried rosemary
1 TBS dried oregano
1 TBS dried parsley
1 tsp dried garlic
1 tsp salt
1 tsp pepper
2 TBS olive oil

Place all dry ingredients in a mixing bowl. Add olive oil to make a paste. Add meat and mix by hand. Form 5-6 patties and freeze until ready to use or grill immediately. Grill on medium heat until internal temperature reaches 160 degrees farenheit. Enjoy with feta, arugula, and tzaziki sauce!

What’s your favorite Easter meal?

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