Mediterranean Lamb Burger

Mediterranean Lamb Burger
http://saltandwind.com/recipes/266-mediterranean-lamb-burger-recipe
Mediterranean Lamb Burger | http://saltandwind.com A week of traveling and travel food did me in. Or so you’d think. Do you know what I was craving the minute I returned stateside? A burger. A...
Skill
Course
Main, Sandwich
Cuisine
American
Ingredients
16
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
4 burgers
Servings
-
Mediterranean Lamb Burger | http://saltandwind.com
Skill
Beginner
Course
Main, Sandwich
Cuisine
American
Ingredients
16
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
4 burgers
Servings
-
Mediterranean Lamb Burger | http://saltandwind.com

A week of traveling and travel food did me in. Or so you’d think. Do you know what I was craving the minute I returned stateside? A burger. A grilled, juicy burger that was messy as hell.

So, not even a day back home, and I got out the grill to cook up these bad boys.They’re lamb burgers with a Mediterranean slant — loaded with all sorts of spices and herbs then garnished with olive mayo, red onions, cucumbers, arugula, and crumbled feta. Ok, they’re not the most classic All-American burger but they’re tasty as can be. And, while they didn’t make up for missing the 4th they made for one very satisfying homecoming.

Ingredients

  • 1/2 cup good-quality mayonnaise
  • 2 tablespoons tapenade
  • 1 1/2 pounds ground lamb
  • 3 tablespoons coarsely chopped fresh oregano leaves
  • 2 teaspoons grated garlic
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 large egg

    ligthly beaten

  • vegetable oil

    for grilling

  • 4 burger buns

    halved and toasted

  • 1/2 red onion

    sliced into 4 rings

  • Handful baby arugula
  • 1/2 cup crumbled feta cheese
  • 2 Persian cucumbers

    thinly sliced

Instructions

For the mayonnaise: Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate.

Tip

The mayonnaise can be made up to 2 days ahead; store refrigerated in an airtight container until ready to us.

For the burgers: Place all of the ingredients except the oil in a large bowl and, using your clean hands, mix until just combined. Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and roughly 1/2-inch wider than the burger buns.

Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly. Heat a grill pan or outdoor grill to medium high (about 450°F to 550°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil.

Tip


You can assemble the patties up to 4 hours in advance. Store covered in the refrigerator until ready to cook.

Place the patties on the grill indentation-side up, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes. Remove to a clean plate and let rest in a warm place for a few minutes.

To assemble: Spread about 1 tablespoon of the mayonnaise on each top and bottom bun (you may have some mayo leftover). Divide red onions and cucumber slices amongst burger roll bottoms, top with a patty, then garnish each with arugula and feta. Top with the bun and serve immediately.

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