National Cheeseburger Day: Lamb burgers with feta spread(Read article summary)
To celebrate National Cheeseburger Day an unexpected gift of ground lamb inspired a lamb burger experimentation, with delicious results.
Whipped, The Blog
Because I work with people in the food industry, Iâ€™ve developed friendships that have tasty benefits. After work sessions or photo shoots, Iâ€™ve found myself withÂ hundreds of spices,Â pounds of chocolate,Â orÂ dozens of bags of coffee. Yes, I know, tough job.
My friend Kathy is a multi-talented chef, advertising executive,Â world traveler, andÂ blogger. Every time we connect, she has a new adventure to report from teaching cooking classes in Provence to recipe-testing for famous chefs. Kathy is almost never empty handed. She bestows unbelievable, unexpected treats from miniature cookies to dozens of vanilla beans to a box full of pÄ…czki. Though Iâ€™ve become accustomed to her generosity, I was still floored by her most recent offering.
When Kathy jumped in to my car to head to a lunch date, she held up a bag filled with unidentifiable redish blocks wrapped in plastic. â€śI brought you four pounds of lamb. I ground it myself!â€ť Â Of course she did. Kathy had been at a photo shoot for a meat consultant where they were working on posters explaining butchery methods. Due to my affinity forÂ Greek food, Kathy knew I could made use of the lamb.
MoussakaÂ was the obvious choice, but without time for the meticulous process one weeknight evening, I searched recipes for lamb burgers. I stumbled onÂ this recipeÂ from our favorite spiky-haired celebrity chef, Ann Burrell, and liked the idea of all the fresh dill and mint. Iâ€™m not always keen on the strong lamb flavor and thought that the herbs and citrus would lighten it up.
Though I altered Anneâ€™s recipe a touch making it simpler and faster, I used it as a guide and was thrilled with the result. The burgers tasted like delectable restaurant fare. They would also be nice as sliders at a party.
Iâ€™ve made these two more times since the original batch, and have served them to guests. Even if you donâ€™t love lamb, you might find, like I did, that you want to add them to your repertoire to offer a little twist on the usual burgers.Â HoriatikiÂ would be a nice accompaniment. And, if you really want to go Greek, tackleÂ this sinful dessert.
Lamb burgers with feta spread
2 tablespoons extra-virgin olive oil
1 red onion, diced
2 cloves garlic, finely smashed
1 pound ground lamb
1/2 cup, finely chopped fresh dill
1/4 cup, finely chopped fresh mint
2 teaspoons dried Greek oregano
Zest of 1/2 lemon
1-1/2 teaspoons salt
4 hamburger buns
Feta spread â€“ 1 cup plain, Greek yogurt combined with 1/2 cup crumbled feta cheese
For garnish â€“ tomato and red onion slices
1. Heat olive oil in a medium pan, cook onions for 2 minutes over medium-high heat. Add garlic and cook another 2 minutes. Remove from heat and set aside.
2. In a mixing bowl, combine the lamb, the onion mixture, herbs lemon zest and 1/2 cup water. Sprinkle with salt and combine well. Shape into 4 patties.
3. Grill burgers on medium high heat for about 3-4 minutes per side or to desired doneness. Remove the burgers and let them rest while you prepare the buns. Add a large dollop of feta spread to each and top with desired fixings.