Lamb Burgers with Yogurt Feta Sauce
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
- Dinner
Three components, ten minutes on the grill pan, and a kalamata spread doing the heavy lifting.
This lamb burger recipe goes beyond your everyday burger. The savory lamb patty is seasoned with garlic, dill, cumin, and fresh parsley. Then paired with a creamy yogurt sauce laced with feta. Layer on the Kalamata olive spread for the ultimate Mediterranean inspired bite. If you want to go without the bun you can serve the patties with buttered lettuce or pita bread. Whatever you choose, all of the elements of this burger will yield one juicy and flavorful bite at a time.
Nutrition (per serving)
| Calories | 425 |
|---|---|
| Protein | 26g |
| Carbs | 18g |
| Fat | 26g |
Ingredients
For the burger
| Ground lamb | 1 lb |
|---|---|
| Fresh parsley, chopped | ¼ cup |
| Garlic cloves, minced | 2 |
| Kosher salt | 1 tsp |
| Dried dill | 1 tsp |
| Cumin | ½ tsp |
| Ground mustard | ½ tsp |
| Pepper | ½ tsp |
| Olive oil | ½ tbsp |
| Butter lettuce | 4 slices |
| Beefsteak or heirloom tomato | 4 slices |
| Brioche buns (optional) | 4 |
For the feta yogurt spread
| Nonfat Greek yogurt | ½ cup |
|---|---|
| Garlic clove, minced | 1 |
| Lemon juice | ½ lemon |
| Lemon zest | 1 tsp |
| Kosher salt | ¼ tsp |
| Crumbled feta | 2 tbsp |
| Mini cucumber, finely chopped | ¼ cup |
For the olive spread
| Kalamata olives, roughly chopped | ½ cup |
|---|---|
| Fresh parsley | 1 tbsp |
| Olive oil | 2 tsp |
Step-by-Step Instructions
1 Form the patties.
In a large bowl combine the ground lamb, parsley, garlic, salt, dill, cumin, ground mustard, and pepper, and mix until just combined (trying not to overmix the meat). Form into about 4 patties, ½ inch thick. Set aside.
2 Make the yogurt spread.
Meanwhile, in a small bowl combine the Greek yogurt, garlic clove, lemon juice, lemon zest, and salt. Mix until well combined, then gently fold in the crumbled feta and cucumber until well combined. Set aside.
3 Make the olive spread.
In a small bowl combine the olives, parsley, and olive oil.
Sear the patties. Heat olive oil on a grill pan over medium heat, once the pan is warm add the lamb patties to the pan, working in batches making sure not to overcrowd the pan.
4 Cook through.
Cook the burgers for about 3–4 minutes per side, until the outside gets brown and lifts off the pan easily.
5 Rest.
Let the burgers rest for 5 minutes prior to serving.
6 Build the burger.
Add 1 piece of lettuce to the top of the bottom part of the brioche bun, following with the lamb patty. Then top with a slice of tomato and about 1 tablespoon of the yogurt spread, followed by the olive spread. Add the top part of the bun and enjoy!
Notes & Tips
- Dimple the patties: When grilling make sure to make a dimple or small indentation in the middle of the burger patty in order to help them cook evenly and keep them flat.
- Chill before cooking: Putting the patties in the fridge for about 10–15 minutes will also help them keep their shape and firm them up.
- Fresh herbs: If you can find fresh herbs like dill or mint, those make great additions to the patties.
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
