I used to HATE lamb. Wouldn’t go near the stuff, I tell ya! It was baaaaaaaaaaah-d (sorry, couldn’t resist). I have a vivid memory of an Easter when I was around 6 years old when I had received a giant fuzzy stuffed lamb from the easter bunny. I remember asking my mom what we were having for Easter dinner that night and to my horror she told me, LAMB. “THEY EAT LAMBS!?!?” I screamed in dismay clutching protectively to my new stuffed animal. Yes. Yes they do.
It grew on me slowly, this lamb stuff. The first temptation came in the form of “lamb lollipop” or a single rib off of a rack of lamb. What is it about food on a stick? I like to think of Lamb lollipops as the rich mans corn dog. My first lamb lollipop was served to me on a passed appetizer tray by an unsuspecting waiter at a black tie wedding I attended years ago. I say unsuspecting because the poor guy had no idea that after I had the one lamb lollipop, I would shamelessly be trailing his every move for the rest of the cocktail hour. I was sold. Lambed if I do and lambed if i don’t.
So, I started cooking with lamb. Lamb ragu with harrisa. Lamb meatballs. Herb crusted rack of lamb. And then lamb burger. I was obsessed. Not just any lamb burger mind you…the best damn lamb burger. This lamb burger has homemade creamy tzatziki, goat milk feta cheese, and red pepper spread on a buttered toasted brioche bun. The real star however is the patty itself which celebrates greek flavors with hints of mint, dill, cumin, and cinnamon cooked to a perfect medium. Then of course there is heirloom tomato, pickled red onion, and arugula. This burger will turn any lamb hater into a lamb lover. It will ignite the fires with a former flame. Restore world peace? No problemo! Anyone you serve it to will look back at you slack-jawed, wordlessly, until they suddenly start speaking……..GREEK? “IS that GREEK you’re speaking??!” “OPAAA!!!” When they start speaking greek you will know, you’ve really done it. So… Don’t be sheepish 😉 Give it a try.
In order to make this burger you will need to follow my recipe for tzatziki and roasted red pepper spread.
Step 1: LA LA LAMB. Combine ground lamb with yellow onion, egg, cumin, mint, cinnamon, harrisa, garlic, dill, feta, salt and pepper in a large bowl and, using your clean hands, mix until just combined.
Step 2: It’s a patty in the USA. Make those patties. Split the meat into 4 equal portions and shape each piece into a patty that is about 1/2-inch-thick. Sometime I prefer smaller, slider sized burgers and will split this recipe into 6 patties. It is completely up to you.
Step 3: Let me see ya grill. Heat a grill pan or outdoor grill to medium high. When the grill is ready place the burgers patties down and allow them to cook on one side for 3 minutes. Do not press down on the burgers, this will lead to dried out burger patties.
After 3 minutes flip your burger and allow it to cook on the other side for another 3 minutes. Remove the burger to a plate to rest for a few minutes.
The Lamb Before Time {the best damn lamb burger}
Ingredients
- 1.5 lbs ground lamb
- 1/2 yellow onion chopped finely
- 3 tablespoons finely chopped fresh mint
- 1/2 tablespoon cumin
- 1/2 tablespoon cinnamon
- 1 tablespoon harrisa paste
- 1 egg
- 2 teaspoons minced garlic
- 4 tablespoons chopped fresh dill
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 6 ounces crumbled feta cheese
- 1-2 tablespoons Tzatziki sauce per burger
- 1 tablespoon Roasted red pepper spread per burger (this can be found at Trader Joe's)
- 4 Brioche buns
- 2 tablespoons crumbled feta per burger
Instructions
- Combine ground lamb with yellow onion, egg, cumin, mint, cinnamon, harrisa, garlic, dill, feta, salt and pepper 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 about 1/2-inch-thick.
- Heat a grill pan or outdoor grill to medium high. When the grill is ready place the burgers patties down and allow them to cook on one side for 3 minutes. Do not press down on the burgers, this will lead to dried out burger patties.
- After 3 minutes flip your burger and allow it to cook on the other side for another 3 minutes.
- Remove the burger to a plate to rest for a few minutes.
- While the burger is resting toast your brioche bun. Once the bun is toasted spread the bottom bun with roasted red pepper spread and place the burger on top of it.
- Top each burger with arugula, tzatziki, tomato, crumbled feta and red onion.