With Easter less than a week away, what better time than now to have this recipe launch? Colorado lamb has a strong reputation and following throughout the US and can be seen on menus nationwide. And for good reason, it’s: quick, easy, versatile and delicious.
Soak Bulgur wheat in hot water for 10 minutes, drain well and squeeze out excess water. In a large stainless bowl combine wheat, lamb and seasonings and knead together. Add grated onion and mix well. Portion into four 4 oz. burgers and grill to desired temperature. Serve with hummus and pita bread.
Enjoy with a Colorado wine. I’d recommend a glass of Élevé (a blend of Syrah, Mourvedre, Cinsault and Viognier), from Snowy Peaks Winery in Estes Park, Colorado.