Recipe courtesy of Robert Irvine
Print
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
8 burgers
Level:
Easy

Ingredients

  • 2 1/2 pounds ground llama
  • 1 pound 80/20 blend or 75/25 blend ground beef
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 1 tablespoon lemon juice
  • 1 tablespoon minced thyme leaves
  • 1 tablespoon minced rosemary leaves
  • 1/4 cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper
  • 3 vine-ripened tomatoes, sliced
  • 1/2 cup balsamic vinegar
  • 2 tablespoons chopped scallions

Directions

Blend the llama and ground beef in a large bowl, being careful not to over blend as that will create a denser burger. Add the egg, bread crumbs, lemon juice, thyme, rosemary, feta, and salt and pepper, to taste. Mix well and form into 8 equal round patties, no more than 3/4-inch thick. Refrigerate for 30 minutes, allowing the ingredients and flavors to blend together.

Heat the grill to medium-high heat.

Add the burgers to the grill and cook until desired doneness is achieved, about 6 to 8 minutes per side. Remove and arrange on serving plates over sliced tomatoes. Drizzle with balsamic vinegar and garnish with chopped scallions.

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