Lamb Burger with Feta Cheese
Hands-On Time: 30 minutes
Total Time: 30 minutes
1 pound ground lamb
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1/4 cup crumbled feta cheese
2 hamburger buns
1/4 cup Greek yogurt
1 beefsteak tomato, sliced
1/4 cup baby arugula
10 mint leaves
Heat the oven to 400 degrees. Heat a large cast iron skillet over medium-high heat.
While the skillet is heating, equally divide the lamb into two burger patties, taking care not to overwork the meat. Season the sides and edges liberally with salt and pepper.
Add the oil to the hot skillet, followed by the burger patties. Cook on one side until a brown crust begins to form, about 4 minutes. Flip and cook on the second side for 4 minutes (for medium). Top with cheese and transfer to the oven. Continue to cook just until the cheese has warmed through and slightly melted, about 2 minutes. Transfer to a plate. Keep the oven on.
Bake the buns until lightly toasted, about 5 minutes.
Smear both sides of the buns with Greek yogurt. Place tomato slices on the bottom buns and season with salt and pepper. Top with the burgers, followed by the arugula and mint. Serve immediately.
About the recipe
Ground lamb is like beef’s slightly funkier, more mature cousin. In this dish, we use flavors that traditionally pair well with lamb, but find a home for them in the context of a burger. Feta cheese, fresh tomato and mint not only complement the gamey flavor of the lamb, but they also work very well with each other. Much like cooking a lamb chop, try not to cook these burgers beyond medium, otherwise they will turn out dry and grainy.