Wood Grilled Border Springs Lamb Burger

January 26, 2017

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


  • Lamb Burger
  • 2 Pounds
    Ground Lamb
  • 3 Ounces
    roasted hen of the woods mushrooms, chopped
  • 1/4 Cup
    black olives
  • 2 Tablespoons
    fresh parsley, minced
  • 2
    sprigs fresh oregano, minced
  • 2 Tablespoons
    kosher salt
  • 1/4 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
  • 1/4 Cup
    red wine
  • 2 Tablespoons
    smoked paprika
  • 1 Cup
    olive oil
  • 1 Tablespoon


  1. In a large bowl, add all ingredients and mix thoroughly to combine. divide mixture into 4 ounces and form into patties.

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


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