Lamb Burgers

• 1 1/2 pounds ground lamb
• 1 tablespoon chopped fresh rosemary leaves
• 1/4 cup chopped roasted piquillo or other red peppers (see Notes)
• 1 1/4 teaspoons salt
• Freshly ground black pepper
• 1 wide, crusty loaf, such as a batard
• 2 tablespoons olive oil

1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with
5. , then remaining bread.
6. Note: Nutritional analysis is per burger.

ground lamb, rosemary, piquillo, salt, freshly ground black pepper, wide, olive oil

Taken from www.myrecipes.com/recipe/lamb-burgers (may not work)