Lamb Burger

Name: Lamb Burger
Total time: PT0D0H0M
Yield: makes 2 Burgers
Ingredients: 2 tbsp. plus 2 tsp. extra-virgin olive oil; 3 tbsp. minced yellow onion; 12 oz. ground lamb; 4 oz. ground pork; 2 tsp. dijon mustard; 1 tsp. each finely chopped parsley, mint, and dill; 1 tsp. dried Greek oregano; 1 ⁄ 2 tsp. ground coriander; 1 ⁄ 2 tsp. ground cumin; 3 cloves garlic, finely chopped; 1 scallion, chopped; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup crumbled feta cheese; 10 Leaves baby arugula; 8 black olives in oil, drained, pitted, and roughly chopped; 8 sun-dried tomatoes in oil, drained and roughly chopped; 2 tsp. fresh lemon juice; 2 hamburger buns, toasted

Serves
makes 2 Burgers

ANDRÉ BARANOWSKI

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.

Ingredients

2 tbsp. plus 2 tsp. extra-virgin olive oil
3 tbsp. minced yellow onion
12 oz. ground lamb
4 oz. ground pork
2 tsp. dijon mustard
1 tsp. each finely chopped parsley, mint, and dill
1 tsp. dried Greek oregano
¹⁄₂ tsp. ground coriander
¹⁄₂ tsp. ground cumin
3 cloves garlic, finely chopped
1 scallion, chopped
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup crumbled feta cheese
10 Leaves baby arugula
8 black olives in oil, drained, pitted, and roughly chopped
8 sun-dried tomatoes in oil, drained and roughly chopped
2 tsp. fresh lemon juice
2 hamburger buns, toasted

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Instructions

Step 1

Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1"-thick patties; set aside.

Step 2

Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.

Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1"-thick patties; set aside.
Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.