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 Directions 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. Heat the grill to medium-high heat. 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.