Ingredients

• 2 1/2 pounds ground llama
• 1 pound 80/20 blend or 75/25 blend ground beef
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• 1 tablespoon lemon juice
• 1 tablespoon minced thyme leaves
• 1 tablespoon minced rosemary leaves
• 1/4 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper
• 3 vine-ripened tomatoes, sliced
• 1/2 cup balsamic vinegar
• 2 tablespoons chopped scallions

Instructions

1. Blend the llama and ground beef in a large bowl, being careful not to over blend as that will create a denser burger. Add the egg, bread crumbs, lemon juice, thyme, rosemary, feta, and salt and pepper, to taste. Mix well and form into 8 equal round patties, no more than 3/4-inch thick. Refrigerate for 30 minutes, allowing the ingredients and flavors to blend together.
2. Heat the grill to medium-high heat.
3. Add the burgers to the grill and cook until desired doneness is achieved, about 6 to 8 minutes per side. Remove and arrange on serving plates over sliced tomatoes. Drizzle with balsamic vinegar and garnish with chopped scallions.