Lamb Burger

By cprzybyl

Ingredients

• 2 tbsp. plus 2 tsp. extra-virgin olive oil
• 3 tbsp. minced yellow onion
• 12 oz. ground lamb
• 4 oz. ground pork
• 2 tsp. dijon mustard
• 1 tsp. each finely chopped parsley,
• mint, and dill
• 1 tsp. dried Greek oregano
• 1 ⁄2 tsp. ground coriander
• 1 ⁄2 tsp. ground cumin
• 3 cloves garlic, finely chopped
• 1 scallion, chopped
• Kosher salt and freshly ground black pepper,
• to taste
• 1 ⁄3 cup crumbled feta cheese
• 10 leaves baby arugula
• 8 black olives in oil, drained, pitted,
• and roughly chopped
• 8 sun-dried tomatoes in oil, drained
• and roughly chopped
• 2 tsp. fresh lemon juice
• 2 hamburger buns, toasted

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1"-thick patties; set aside.

2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.