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Lamb Burgers

These lamb burgers are made with grass-fed lamb from New Zealand. The flavoris earthy and rich. They are grilled with a salt and pepper and built on abuttery brioche bun with whipped feta, lettuce, tomato and grilled redonion. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4
Cost: $12

Ingredients

Whipped Feta:

  • 2.5 ounces Greek feta
  • 4 ounces Greek yogurt
  • 1 tablespoon minced Italian parsley
  • 1 teaspoon minced mint leaves
  • Freshly ground pepper

Burger Patties:

  • 1 pound New Zealand grass-fed ground lamb separated into 4 patties
  • 1 teaspoons kosher salt
  • Freshly ground pepper

For Assembly:

  • 4 brioche burgers buns
  • 1 red onion peeled and sliced

Instructions

To Make the Whipped Feta:

  • In a food processor, add the feta and yogurt. Blend until very smooth, about 1 to 2 minutes, scraping down the sides as needed. Add the minced parsley, mint leaves and a few rounds of freshly ground pepper. Give it a taste and adjust the seasoning to taste. Set aside in an airtight container.

To Cook the Burger Patties:

  • Divide the 1 pound of ground lamb into 4 pieces. Form them into patties that are about 1/2-inch thick and 4-inches wide. Sprinkle both sides of the lamb patties with kosher salt and freshly ground pepper.
  • Preheat your grill over medium-high heat for 10 minutes. When hot, grease the grates with neutral oil. Toast the buns for about 30 seconds, cut side down, until they’re golden brown Remove from the heat. Add the sliced onion to one side of the grill and cook.
  • Add the patties to the grill and cook on each side for about 3 to 4 minutes. Add the cheese slices to the tops of the burgers and cover the grill for about 1 minute, just until the cheese is all melty. Remove the patties from the heat and allow them to rest for 5 minutes.

To Assemble the Burgers:

  • Meanwhile, add the whipped feta to both halves of the buns. Add a few slices of cucumber, the lettuce, lamb patty, tomato and grilled onion. Repeat with the remaining burgers. Serve with fries and/or a salad.

Notes

Tips and Tricks 
  1. You can make the whipped feta up to 5 days ahead and just store it in the fridge in an air-tight container. 
  2. Pepper Jack. It might seem like an odd pairing with the lamb and whipped feta but the touch of spice and flavor from the pepper jack is delicious! But feel free to use Swiss cheese, Gouda or fontina. Basically, you want a melty cheese. 
  3. You can keep the buns and burgers warm in a 200 degree F oven while you prep all of the other ingredients. 
Equipment: 
Chef's Knife | Kitchen Towels | Measuring Cups | Measuring Spoons | Food Processor | Food Scale |
 

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 593mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg