Recipe and photo courtesy of Chef Blake Hartwick, 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
In a large bowl, add all ingredients and mix thoroughly to combine. divide mixture into 4 ounces and form into patties.
Once the patties are formed put them on the grill. Cook to desired temperature.