Mediterranean Lamb Burgers
- 2 pounds ground lamb
- 3 teaspoons of garlic, through a garlic press
- 3 tablespoons chopped fresh oregano
- 1-1/2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 egg, beaten slightly
- Herbed mayonnaise(recipe below)
- Pickled onions (second recipe in this post)
- Baby arugula
- Feta cheese
- Toasted buns
- Place ground lamb in a large bowl.
- Add garlic, oregano, cumin, coriander, salt, pepper, and egg.
- Mix to combine thoroughly (I use my hands to do this in order to get it well combined).
- Form into six patties and grill on high heat, about four minutes per side until lamb has an internal temperature of about 145 (for medium rare) to 160 (medium).
- Allow lamb to rest while you prepare the mayonnaise and toast buns.
- Spread toasted buns with prepared mayonnaise.
- Top burger with pickled onions, arugula, and feta cheese.
- 2 cloves of garlic
- leaves from four sprigs of fresh oregano
- 1 teaspoon kosher salt
- 2 egg yolks
- 2 tablespoons red wine vinegar
- 2 cups lite olive oil
- In a food processor, pulse garlic and oregano several times until well chopped.
- Scrape down sides of food processor.
- Add salt, egg yolks, and vinegar.
- Turn on food processor to blend.
- With food processor running continuously, add oil a few drops at a time to start, and then in a slow, steady stream until mayonnaise emulsifies.
For gluten-free burgers, serve burger on a bed of rice or arugula topped with herbed mayonnaise and pickled onions.
For dairy free, make sure you’re using a goat’s milk feta cheese or eliminate feta altogether.