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...
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.
ligthly beaten
for grilling
halved and toasted
sliced into 4 rings
thinly sliced
For the mayonnaise: Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate.
The mayonnaise can be made up to 2 days ahead; store refrigerated in an airtight container until ready to us.
For the burgers: Combine the lamb, oregano, garlic, coriander, cumin, salt, pepper, and egg 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.
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.
Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!
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