Greek Lamb Burger

This is from a new book, “The Good Stuff Cookbook” by Spike Mendelsohn.  He was a contestant on Bravo’s “Top Chef” although he didn’t win his season or the most recent All-Stars season.  He opened a casual burger joint in Washington, D.C. and I really hope to eat there at some point.  He published a cookbook of some recipes of the burgers, fries, sides, and shakes made at his eatery, as well as some other dishes he just felt like putting in there.  So far I’ve only made these Lamb Burgers, but thus far I am very impressed, and quite excited to dig deeper into this book.  These burgers were excellent.  If you have never tried a burger made with ground lamb instead of beef, you must correct that sometime!

Whipped Feta:
1 lb. feta cheese, crumbled
1/3 cup chopped jalapeno peppers
1/4 cup EVOO
1 tsp black pepper
2 tbs fresh lemon juice
Cumin-Scented Yogurt: (makes 3 cups)
1 tsp ground cumin
2 cups plain Greek yogurt
1/2 cup fresh lemon juice
1 tbs honey
1 1/2 tsp salt
Lamb Burgers:
1/2 pound arugula
1/3 cup EVOO
1/4 cup fresh lemon juice
2 lbs. ground lamb
2 garlic cloves
2 tsp Dijon mustard
2 tsp chopped fresh mint
2 tsp chopped fresh parsley
1/4 cup grated onion
Salt and pepper to taste
1 tsp dried oregano
Canola oil
4 brioche hamburger buns, toasted
Tomato slices

Whipped Feta:
Place the cheese, jalapenos, oil, black pepper, and lemon juice in a food processor or blender. Pulse on and off until creamy. I had to add a little bit of yogurt to make this happen. Set aside util ready to use.
Cumin-Scented Yogurt:
In a food processor or blender, combine the cumin, yogurt, lemon juice, honey, and salt. Puree until smooth, and set aside until ready to use.
Lamb Burgers:
In a large bowl, place the arugula. In a small bowl whisk together the EVOO and lemon juice. Toss with the arugula and set aside.
In another bowl, combine the lamb, grated garlic, mustard, mint, parsley, onion, salt, pepper, and oregano. Mix very well. Make four patties. Heat a grill to medium-high heat. Brush the patties with canola oil. Grill three minutes a side for medium-rare doneness.
Assemble the burgers: take the bottom bun, spread with yogurt, then top with a patty. Top with arugula, tomato slice, and whipped feta. Cover with the bun top. Enjoy!!


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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