Lamb Burger with Feta and Garlic Dill Mayonnaise
Next time you grill up some burgers, take your guests to the mediterranean with this ultimate recipe for lamb burger with feta and garlic dill mayonnaise.
Servings 6 burgers
Calories 768kcal
Ingredients
New Group
- Burger Ingredients
- 2 lb ground lamb
- ½ cup grated onions
- 2 garlic cloves crushed (divided)
- 2 tablespoon chopped fresh oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- Topping Ingredients
- ½ cup mayonnaise
- 4 teaspoon chopped fresh dill
- 2 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon chopped fresh chives
- 1 garlic clove crushed
- ½ cup crumbled feta
- 2 Persian cucumbers sliced
- 1 large tomato sliced
- 1 red onion sliced
- ¾ cup arugula
- 6 pepperoncinis
- 6 hamburger buns
Instructions
- In a bowl, combine lamb, grated onions, 2 crushed garlic cloves, coriander, oregano, salt and pepper. Let mixture sit for one hour for the flavors to meld together.
- To make the mayonnaise, mix together mayonnaise with lemon zest, lemon juice, 1 crushed garlic, chopped dill and chives. Keep in the refrigerator until ready to serve.
- Preheat the grill to medium-high heat.
- Divide meat into 6 equal portions and shape each into a patty that is ½-inch-thick and roughly ½-inch wider than the burger buns.
- Using your thumb, make an indentation into the center of each burger patty. This prevents burgers from doming up in the center while it cooks.
- Brush grate with oil then place hamburger patties on the grill indentation-side up.
- Grill burgers for 4-5 minutes on each side (8 minutes total for medium-rare, 10 minutes total for medium). Let burgers rest 2-3 minutes.
- To assemble the lamb burgers, place a patty inside a hamburger bun and spread garlic dill mayonnaise on top along with a sprinkling of crumbled feta. Add slices of pepperoncinis, cucumbers, tomatoes and onions with a pile of arugula.
Notes
If serving with french fries, top potatoes with more crumbled feta, grated lemon zest and fresh oregano.
TO STORE: Store any leftover burgers in an airtight container and refrigerate for up to 4 days. The garlic mayo will last in the fridge for several weeks.
TO FREEZE: You can also freeze burgers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1hamburger | Calories: 768kcal | Carbohydrates: 36g | Protein: 46g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Cholesterol: 165mg | Sodium: 1830mg | Fiber: 4g | Sugar: 10g
