Mediterranean Lamb Burger
This well-spiced lamb burger pairs perfectly with our Club Cuvée blend. The smokiness from the grill is complemented by the structured blend and its well-integrated tannins are juxtaposed by the creaminess of the feta and tapenade.
- 1/2 cup good-quality mayonnaise
- 2 tablespoons tapenade
- 1 1/2 pounds ground lamb
- 3 tablespoons coarsely chopped fresh oregano leaves
- 2 teaspoons grated garlic
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1 large egg ligthly beaten
- vegetable oil for grilling
- 4 burger buns halved and toasted
- 1/2 red onion sliced into 4 rings
- Handful baby arugula
- 1/2 cup crumbled feta cheese
- 2 Persian cucumbers thinly sliced
For the mayonnaise: Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate.
For the burgers: Combine the lamb, oregano, garlic, coriander, cumin, salt, pepper, and egg in a large bowl and, using your clean hands, mix until just combined. Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and roughly 1/2-inch wider than the burger buns.
Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly. Heat a grill pan or outdoor grill to medium high (about 450°F to 550°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil.
Place the patties on the grill indentation-side up, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes. Remove to a clean plate and let rest in a warm place for a few minutes.
To assemble: Spread about 1 tablespoon of the mayonnaise on each top and bottom bun (you may have some mayo leftover). Divide red onions and cucumber slices amongst burger roll bottoms, top with a patty, then garnish each with arugula and feta. Top with the bun and serve immediately.
Recipe provided by Salt & Wind