Lamb Burgers

Lamb Burgers PT40M https://img1.recipesrun.com/201907/2019/1025/2e/5/853162/300x200x90.jpg 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. 4 servings Ingredients: 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

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

Sponsored Links

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

1078 Recipes

Related Recipes