Lamb Burgers

Meat / By

The weather this weekend in Cleveland is rainy and gloomy.  The kind of weather that makes one want to stay in and watch a movie.  And make burgers.

I busted out Michael Symon’s Carnivore and found a recipe for the lamb burger with feta and arugula.  It sounded amazing, so I sent the hubby to the grocery store for ingredients. The recipe makes 10 burgers, but I only needed three, so I reduced the recipe and just “eyeballed” some ingredients.

Lamb burger, topped with feta, arugula, cucumber, red onion, tomato and a squeeze of lemon juice.  Delicious!

OMG THESE WERE SO GOOD!  The burgers were moist and had so much flavor.  I think these would also be great with tzatziki sauce.

ground coriander (previously toasted)

 

1 pound ground lamb, about 4 chopped mint leaves, zest of one lemon, big pinch kosher salt, coriander

 

burger patties
burgers on the indoor grill
burger toppings: cucumber, arugula, tomato, red onion, lemon juice

I will definitely make these again!  YUM!

The original recipe from Carnivore

Ingredients
Yield: 10 servings
  • 5 pounds ground lamb
  • 1 tablespoon coriander seeds, toasted and ground
  • 1/4 cup finely chopped fresh mint
  • Finely grated zest 2 of lemons
  • Kosher salt, to taste
  • 1 1/2 cups crumbled feta
  • 10 hamburger buns
  • 1 English cucumber, unpeeled and sliced
  • 2 cups arugula
Directions
  1. In a medium bowl, combine the lamb, ground coriander, mint, and lemon zest, until combined (don’t over mix). Form the meat into 10 patties, and try to make wider than the bun as they’ll shrink when cooking. 
  2. Heat a grill or a grill pan to medium-high.
  3. Season the patties liberally on both sides with salt and place on the grill or grill pan, in batches if necessary to avoid crowding them. Cook the patties 4 to 5 minutes per side, depending on your desired degree of doneness.
  4. When the burgers are almost but not quite done, crumble some feta on each so it can melt. Also place the buns on the grill or grill pan to toast.
  5. Place a burger on each of the bottom buns and top with some cucumber and arugula. Squeeze a reserved lemon wedge over each burger and sandwich with the tops of the buns.