• Add the ground lamb, (breaking it up into smaller chunks) to a large mixing bowl.
• Add the salt and the jerk marinade. Mix thoroughly until well combined.
• Cover with plastic wrap and marinade in refrigerator for 2 hours or up to overnight.

2 Hours (or overnight) later, shape the burger patties:

Preheat gas grill 450F to 550F degrees. Leave a section of the grill with indirect heat.

• Divide the meat into 8 equal portions.
• Shape each portion into a round and then flatten using the palm of your hands. 1/4 inch thickness is best. Use your finger tips to indent the center of the burgers.

  Note: The indentation helps with even cooking.

LET'S GRILL:

• Once all the lamb burgers are shaped, it's time to grill.
• Place the burger patties on the grill over direct heat. Grill the first side 4 to 5 minutes (or until no longer sticking to the grill grates).
• Use a grill spatula to flip the burgers when they are no longer sticking to the grill.
• Grill for another 4 to 5 minutes.
• Now you can baste the burgers generously with the BBQ Jerk Sauce. After basting the first side of the burgers, flip. Baste the second side with more of the sauce.
• Flip again, cover the grill and allow to cook for 30 to 60 seconds more.
• Transfer to a serving platter. Serve on burger buns with your favorite toppings. I like to serve the burgers without the bun and instead serve with brown rice and beans with salad. Enjoy!