Rosemary & Feta Lamb Burgers
Makes 10 lamb burgers
#TBT We made a special recipe last summer in celebration of Jesse's Broadway show, Fully Committed! Beach body season is approaching (ugh!) and we’re working extra hard to keep our waist lines slim(ish) while also keeping our tummies satiable. Since we’re going sans bun here, we decided to use ground lamb because of its flavor. It’s gamey, grassy, sort of sweet and juicy! There’s so much flavor in these burgers you’ll forget about the buns, hun. And the zesty yogurt combined with the bright tasting tabbouleh cuts through richness of the lamb.
INGREDIENTS
For the Tabbouleh:
2 bunches flat leaf parsley
1 cup packed mint leaves + ½ cup whole mint leaves
3 scallions, roughly chopped
1 clove garlic
½ Serrano pepper
2 medium sized tomatoes, diced (1 ¼ cup)
1 large cucumber, diced (1 ¼ cup)
3 Tablespoon lemon juice
2 Tablespoons extra virgin olive oil
½ teaspoon salt
Pepper to taste
2 handfuls of mixed green lettuce
For the burgers:
3 pounds lean ground lamb
2 Tablespoons finely chopped rosemary
2 cloves garlic, minced
½ teaspoon lemon zest
4 ounces crumbled feta cheese
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground pepper
4 Tablespoons bacon grease (what we used!) or olive oil
For the yogurt:
6 ounces Greek yogurt
Juice from 1 small lemon
2 Tablespoons roughly chopped mint
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 400 degrees.
Tabbouleh:
In a food processor, pulse the parsley, 1 cup of mint, scallions, garlic and Serrano until finely chopped, about 30 pulses. Transfer to a bowl and stir in the tomatoes, cucumber, lemon juice, olive oil, salt and pepper. Arrange the mixed greens and whole mint leaves on a platter and then evenly spoon the tabbouleh on top.
Yogurt:
In a small bowl, whisk together the Greek yogurt, lemon juice, mint, salt and pepper. Cover with plastic wrap and place in the refrigerator while you make the burgers.
Burgers:
Combine the ground lamb, rosemary, garlic, lemon zest, feta cheese, cumin, salt and pepper in a medium-sized bowl and mix with your hands. Form the lamb mixture into ten equal-sized five-ounce patties, about 1 ½ inches thick.
Divide the bacon grease between two large cast iron skillets and heat the grease over medium-high heat. Carefully place the lamb patties in the skillet and sear until golden brown on one side, 3-4 minutes. Flip the patties and then place both skillets in the oven and cook for another 3-4 minutes for medium-rare to medium burgers.
To serve, place the lamb burgers on top of the salad and top each burger with a dollop of yogurt, or serve the yogurt on the side. Feed your friends immediately!
