Who wouldn’t want a bit of Mediterranean mood in the cooler months of fall and winter?
These lamb burgers are fragrant with garlicky aioli and touches of rosemary. Regular or sweet potato fries complete the burger vibe.
Lamb Burger
Makes 4 servings
- 1 pound ground lamb
- ¼ cup onion, minced
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh rosemary, finely chopped
- ¼ cup Italian parsley, finely chopped
- ½ teaspoon freshly ground black pepper
- Kosher salt, to taste
- ¼ cup crumbled feta cheese, more if desired
- Mix together all ingredients except the feta, just enough to combine. Divide lamb mixture into four, four-ounce patties. Do not pack the patties too tightly as this will make them dense.
- Grill on medium-high heat for two minutes per side or until desired doneness.
- Top with feta cheese and let warm, but not completely melt.
- Lightly grill buns on both sides and spread with a generous amount of aioli.
- Top with a burger patty and your choice of greens.
Aioli
Makes about 1 cup
- 6 garlic cloves, minced
- 4 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1½ cups mayonnaise of your choice
- Kosher salt and freshly ground black pepper, to taste
- Place all ingredients in mixing bowl and combine well. Refrigerate for at least 30 minutes to allow flavors to develop.
A few suggestions:
- Buns: Brioche (soft/buttery), ciabatta (heartier bun with more bite), whole wheat (soft and slightly earthy)
- Greens: Baby arugula (peppery/tender), spring mix (light in flavor and very tender) or any hearty lettuce of your liking. Toss in a light drizzle of fresh lemon juice and cracked black pepper.
