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Lamb Burgers with Feta

November 11, 2010

Delicious, juicy lamb burgers served with tzatziki sauce and steamed green beans.

It took me awhile to warm up to the taste of lamb. Last year we joined a local farm share. During a discussion about the products they offered, lamb was brought up. Mrs. B mentioned that she was never a fan of lamb until she tried her family’s product. I still wasn’t so sure, but knowing that Alex enjoys lamb, I was open to trying it again. I am so glad that I did! Farm fresh, pastured lamb has a more subtle flavor in my opinion.

I developed this recipe one night after thawing a few pounds of ground lamb, thinking I would do plain, old burgers on the grill. I started thinking about all of the Greek flavors that I love and was inspired! We have made this several times since and enjoy it every time! We hope you like it too! (And for those who still aren’t on board with the flavor of lamb, this burger is full of herbs, spices and feta, taming the taste a little.)

Lamb Burgers with Feta

Ingredients:

  • 2 pounds ground lamb
  • 1/2 sweet yellow onion, diced fine
  • 4 garlic cloves, minced
  • 1 Tablespoon raw milk butter
  • 1 teaspoon sea salt
  • 10-12 grinds of fresh black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 sprig fresh rosemary, chopped fine
  • 1 teaspoon fresh oregano, chopped fine
  • 1/2 teaspoon fresh thyme leaves, stripped from the woody stem
  • 1/4 to 1/3 cup raw milk feta, broken into small pieces

What to do:

Saute onions in the butter until lightly caramelized. Add garlic and saute until fragrant, 30 seconds to a minute. Set aside and let onion and garlic mixture cool slightly.

In a large mixing bowl, add in remaining ingredients except for the feta. Add onions and garlic to the bowl. I find that using your hands to combine the ingredients works the best, but a large spoon will do the trick as well. Once everything is evenly combined (don’t over mix, you loose the burger texture), add the feta and mix until evenly distributed.

Divide meat into 6 even portions and grill to your preferred level of doneness.

Serve with tzatziki sauce (or as it’s known in our house – “Saveski sauce”).

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