Semi-Informal Mediterranean Lamb Burger Guide
Grilled Lamb Patties Served in a Mediterranean-Style Bun
Craving something exotic yet mouthwatering? Look no further! This Mediterranean Lamb Burger recipe will satisfy your taste buds with its unique blend of flavors. Serve it up with a Grilled Greek Salad and an Ouzo-spiked melon cocktail for a truly authentic Mediterranean experience.
What's Needed: Harissa Mayo
Harissa, a zesty Tunisian spice paste, takes center stage in our recipe. Available in tubes or jars at most Middle Eastern and gourmet markets, you can also whip up your own at home.
Making it Happen: The Game Plan
If you're grilling outside, don't forget to toast the rolls directly on the grill while the burgers are resting. If you're using a grill pan indoors, pop your rolls in the oven instead since the pan's moisture may make the rolls soggy.
Featuring the recipe in Burger Bonanza!
Ingredient List (Serves 4)
Harissa Mayonnaise:- 1/2 cup mayonnaise- 1/4 cup harissa
Lamb Burgers:- 1 1/2 pounds ground lamb- 3/4 cup finely chopped yellow onion (from about 1 medium onion)- 2 tablespoons coarsely chopped fresh cilantro- 1 large egg- 2 teaspoons minced garlic- 2 teaspoons ground cumin- 1 1/2 teaspoons kosher salt- 1/2 teaspoon freshly ground black pepper- Vegetable oil, for oiling the grill
Burger Assembly:- 4 kaiser rolls, halved horizontally and toasted- 1/4 cup crumbled feta cheese (about 1 ounce)- 16 (1/4-inch-thick) slices English cucumber (from about a 4-inch piece)- 4 romaine lettuce leaves
The Steps:
- Harissa Mayonnaise: Mix mayonnaise and harissa in a medium bowl. Refrigerate for up to 1 day if not using immediately.
- Lamb Burgers: Combine all the ingredients except the oil in a large bowl. Form 4 equal patties, making a slight indentation in the center of each with your thumb. Refrigerate while prepping the grill.
- Prepare the Grill: Compared to the original, we suggest oiling the grill with several layers of damp paper towels to prevent the lamb from sticking.
- Cook the Patties: Grill the patties on the grill, indentation-side up, for about 6 minutes until grill marks appear. Flip, grill for another 6 minutes, and transfer to a warm place.
- Assemble: Spread 1 tablespoon of the harissa mayo on each roll half (2 tablespoons per burger). Divide the feta among the bottom halves, top with 4 cucumber slices per burger, place a lamb patty on each, and add a lettuce leaf. Close with the roll tops.
gobble up this delicious creation, reminiscent of the Mediterranean sun!
- Make sure to incorporate the Harissa Mayonnaise into your burger by mixing 1/2 cup mayonnaise and 1/4 cup harissa in a medium bowl.
- To prepare the lamb burgers, you'll need 1 1/2 pounds ground lamb, 3/4 cup finely chopped yellow onion, 2 tablespoons coarsely chopped fresh cilantro, 1 large egg, 2 teaspoons minced garlic, 2 teaspoons ground cumin, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and vegetable oil for oiling the grill.
- After combining all the ingredients for the lamb burgers, they should be refrigerated while you prepare the grill.
- When the patties are ready, let them rest and refrigerate to maintain their freshness until ready to assemble the burgers.
