lamb burger
Sunday Suppers

Lamb Burger Dinner

I have recently discovered a new way to make burgers… have you ever tried a lamb burger? Oh my, it is so delicious! Your kids would never know that it wasn’t ordinary beef, and better yet, lamb is comparable in price! You can spice them up however you would like, but these are so yummy and simple. Top them with anything you have in the house, but I did feta cheese, tomatoes, onion aioli and lettuce.  So fire up the grill and have a little fun! 

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Main Dish

Lamb Burgers
For the Burger
  1. 2 lbs. ground lamb
  2. 2 Tablespoons Worcestershire sauce
  3. ¼ cup red onion, chopped
  4. Chopped basil
  5. Salt and pepper
  1. Feta cheese, or try provolone for the kids
  2. Sliced tomato
  3. Lettuce
  4. Ketchup
  1. Mix all of the burger ingredients in a large bowl to combine. Do not over mix.
  1. You can obviously use regular ground beef, if desired.
Susan Merrill


peach crumble

Peach Raspberry Crisp
  1. Filling
  2. 4 pounds firm, peaches (no need to peel and it’s ok if they are a little firm)
  3. 1/2 pint raspberries
  4. 1/4 cup sugar
  5. 1/2 cup brown sugar
  6. 1/4 cup all-purpose flour
  7. 1 teaspoon cinnamon
  8. 1 tablespoon lemon juice
  9. Topping
  10. 1/2 cup granulated sugar
  11. 1/2 light brown sugar, packed
  12. 2 cups all-purpose flour
  13. 1/3 teaspoon salt
  14. 1 cup regular oatmeal
  15. 3/4 pound cold butter, diced
  1. Preheat the oven to 350 degrees.
For the Filling
  1. No need to peel the peaches! I have made this recipe with peeled and unpeeled peaches and there really in no difference. Slice the peaches into thick wedges and place them into a large bowl. Add 1/4 cup granulated sugar, 1/2 cup of flour, cinnamon and lemon juice. Toss well. Pour the peaches into a 9 x 13 baking dish and top with raspberries.
For the Topping
  1. Combine 2 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl. Mix with hands until the butter is pea-sized and the mixture is crumbly. Pile the topping evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is lightly browned and crisp and the juices are bubbly.
Susan Merrill
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