Lamb Burgers

By Ellie

4 Person

40 Minutes

0 Calories

The aroma of lamb burgers cooking over a hot fire is intoxicating. Add a little feta-laced mint pesto and some lightly toasted pita bread, and you have a delicious Greek-inspired meal that’s perfect for a casual dinner with friends.

Ingredients

For the mint-feta pesto:

Shredded lettuce for serving
6 pita rounds
Kosher salt and freshly ground black pepper, to taste
1/2 lb. (250 g) ground beef chuck
1 1/2 lb. (750 g) ground lamb
1 garlic clove, minced
2 tsp. dried rosemary, crushed
1 tsp. Dijon mustard
1 tsp. finely chopped fresh mint
2 tsp. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped shallot
Kosher salt and freshly ground black pepper, to taste
6 oz. (185 g) feta cheese, crumbled
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more if needed
1/8 tsp. red pepper flakes
2 tsp. pine nuts
1 cup (1 oz./30 g) loosely packed fresh mint leaves

Method

01

To make the mint-feta pesto, in a blender or food processor, combine the mint, pine nuts, and red pepper flakes and pulse until the mint is chopped. With the machine running, slowly add the 1/2 cup olive oil in a thin, steady stream, processing until thin paste forms. If the paste is too thick, add a little more olive oil. Add the cheese and pulse 3 or 4 times to mix. Alternatively, for a more rustic sauce, transfer the mint mixture to a bowl and stir in the feta just until combined. Season with salt and black pepper. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature and stir just before serving.
02

Prepare a hot fire in a grill. Brush and oil the grill grate.
03

In a bowl, stir together the shallot, parsley, mint, mustard, rosemary, and garlic. Gently work in the lamb and beef until well blended. Adding 1 to 2 Tbs. ice water can help with the mixing. Divide the meat mixture into 6 equal portions. Shape each portion into a patty about 1 inch (2.5 cm) thick, being careful not to compact the meat too much. Season on both sides with salt and black pepper. Make a depression in the center of each patty with your thumb.
04

Place the patties, indent side up, on the grill directly over the heat and cook, turning once, until nicely charred on both sides, about 5 minutes per side for medium, or until done to your liking. The patty should give slightly when pressed. During the last 2 minutes of cooking, place the pita rounds on the edge of the grill and toast lightly, turning once.
05

Transfer the burgers to a platter. Cut off and discard about one-third of each pita round and open up the pocket. Place a little of the mint-feta pesto in the bottom of each pita, add a lamb burger, and top with shredded lettuce and a little more pesto. Serve immediately.

Related Tags

Lamb Burgers

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 30 Mins
Cook Time 10 Mins
Total Time 40 Mins

02 Ingredients

For the mint-feta pesto:

Shredded lettuce for serving

6 pita rounds

Kosher salt and freshly ground black pepper, to taste

1/2 lb. (250 g) ground beef chuck

1 1/2 lb. (750 g) ground lamb

1 garlic clove, minced

2 tsp. dried rosemary, crushed

1 tsp. Dijon mustard

1 tsp. finely chopped fresh mint

2 tsp. finely chopped fresh flat-leaf parsley

2 tsp. finely chopped shallot

Kosher salt and freshly ground black pepper, to taste

6 oz. (185 g) feta cheese, crumbled

1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more if needed

1/8 tsp. red pepper flakes

2 tsp. pine nuts

1 cup (1 oz./30 g) loosely packed fresh mint leaves

03 Method

Step 1

To make the mint-feta pesto, in a blender or food processor, combine the mint, pine nuts, and red pepper flakes and pulse until the mint is chopped. With the machine running, slowly add the 1/2 cup olive oil in a thin, steady stream, processing until thin paste forms. If the paste is too thick, add a little more olive oil. Add the cheese and pulse 3 or 4 times to mix. Alternatively, for a more rustic sauce, transfer the mint mixture to a bowl and stir in the feta just until combined. Season with salt and black pepper. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature and stir just before serving.

Step 2

Prepare a hot fire in a grill. Brush and oil the grill grate.

Step 3

In a bowl, stir together the shallot, parsley, mint, mustard, rosemary, and garlic. Gently work in the lamb and beef until well blended. Adding 1 to 2 Tbs. ice water can help with the mixing. Divide the meat mixture into 6 equal portions. Shape each portion into a patty about 1 inch (2.5 cm) thick, being careful not to compact the meat too much. Season on both sides with salt and black pepper. Make a depression in the center of each patty with your thumb.

Step 4

Place the patties, indent side up, on the grill directly over the heat and cook, turning once, until nicely charred on both sides, about 5 minutes per side for medium, or until done to your liking. The patty should give slightly when pressed. During the last 2 minutes of cooking, place the pita rounds on the edge of the grill and toast lightly, turning once.

Step 5

Transfer the burgers to a platter. Cut off and discard about one-third of each pita round and open up the pocket. Place a little of the mint-feta pesto in the bottom of each pita, add a lamb burger, and top with shredded lettuce and a little more pesto. Serve immediately.

04 Author

Ellie

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