No, this is not some kind of play on Emeril.  Bob and I have been talking up these burgers to all our customers, and we decided we’d finally share a recipe for them.  By combining the beef and the lamb, then adding in a few fresh herbs growing outside the kitchen door, we find we’re getting all the satisfaction that comes from a burger, and all the thrill that comes from tasting something new and different.  These. Are. Seriously. Good.

1 pound ground beef

1 pound ground lamb

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup chopped fresh herbs  (any combination of basil,thyme, rosemary, oregano or parsley will work)

Combine the ground beef and lamb with the salt,  pepper and herbs. Loosely shape the meat into four balls. Gently flatten them until they are about 1 inch thick. With your fingertips, make a small well in the top of each patty to prevent the meat from getting puffy over the flames. Set the patties aside while you light one side of your grill and clean off the cooking grate with a wire brush.

When one side of the grill is medium-hot and you can hold your hand five inches above it for no more than four seconds, brush it down lightly with oil if necessary, then set the patties directly over the flame. Cover and cook 4 minutes per side. Move the burgers off the coals to indirect heat, cover, and cook 10 minutes longer.