It would appear that Mother Nature has decided it is time to commit to warmer weather! We are relieved to be coming out of the cold Spring we had been experiencing. And to getting outdoors more. Warmer weather also means we are making more meals that can be cooked on the grill. We are definitely ready for that and for easier & quicker clean-ups after dinner!
First up for the start of grilling season are lamb burgers. This particular recipe balances salt, fat, acid, & heat (a current trend in cooking) in a delicious lamb burger. Briny feta, succulent ground lamb, balsamic onions, and a mix of spices cover these four elements of good cooking perfectly. These moist burgers are full of flavor with the mint, lemon zest, and all the spices added to the meat. Between these lamb and our favorite turkey burgers, I predict we will be going through a ton of hamburger buns over the next few months!
Greek Lamb Burgers
Greek Lamb Burgers (adapted from saveur.com) Makes 4 burgers, Time Required: 35 minutes
Ingredients:
- 1/2 cup (1 ounce) finely chopped fresh mint
- 1-1/2 teaspoons finely grated lemon zest
- 1-1/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ancho chile powder
- 1-1/2 pounds ground lamb
- 3 tablespoons extra-virgin olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 small (1 cup) red onion, halved and thinly sliced
- 1/2 cup baby greens
- hamburger buns, halved and toasted for serving
- 1/2 cup crumbled feta
Instructions:
In a large bowl, add the mint, lemon zest, salt, oregano, paprika, cinnamon, cumin, and ancho chile powder.
Combine the spices for the burgers.
Mix well, then add the lamb and 1-1/2 tablespoons of the olive oil. Mix with your hands until just combined.
Add the spices to the ground lamb.
Shape the mixture loosely into four patties, each about 4½ inches across and ¾-inch thick.
Shape the burgers.
In a medium bowl, toss the remaining 1-1/2 tablespoons of olive oil and the vinegar with the onions and greens.
Combine the onion, baby greens, vinegar & oil.
Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, about 3–4 minutes per side. Transfer the patties to a large plate, and set them aside to rest for 5 minutes.
Transfer the burger patties to the bun bottoms, then divide the onion mixture and feta among the patties. Top the burgers with the remaining halves of the buns, and serve immediately.
Serve the burgers with the onion mixture and feta cheese.
Happy Grilling Season! ~Linda
Greek Lamb Burgers (adapted from saveur.com) Makes 4 burgers, Time Required: 35 minutes
Ingredients:
- 1/2 cup (1 ounce) finely chopped fresh mint
- 1-1/2 teaspoons finely grated lemon zest
- 1-1/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ancho chile powder
- 1-1/2 pounds ground lamb
- 3 tablespoons extra-virgin olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 small (1 cup) red onion, halved and thinly sliced
- 1/2 cup baby greens
- hamburger buns, halved and toasted for serving
- 1/2 cup crumbled feta
Instructions:
In a large bowl, add the mint, lemon zest, salt, oregano, paprika, cinnamon, cumin, and ancho chile powder. Mix well, then add the lamb and 1-1/2 tablespoons of the olive oil. Mix with your hands until just combined. Shape the mixture loosely into four patties, each about 4½ inches across and ¾-inch thick. In a medium bowl, toss the remaining 1-1/2 tablespoons of olive oil and the vinegar with the onions, and greens.
Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, about 3–4 minutes per side. Transfer the patties to a large plate, and set them aside to rest for 5 minutes.
Transfer the burger patties to the bun bottoms, then divide the onion mixture and feta among the patties. Top the burgers with the remaining halves of the buns, and serve immediately.