Here’s a new twist on the All-American burger! These yummy lamb patties are loaded with all sorts of spices and herbs, placed on the grill for a few minutes, then served garnished with a homemade tapenade mayo, red onions, cucumbers, arugula, and crumbled feta. This is a quick and easy meal that can be served any time of the year!
Recipe Courtesy of Aida Mollenkamp, Editor-in-Chief of Salt & Wind
Mediterranean Lamb Burger With Tapenade Mayo, Arugula, and Feta
For the mayonnaise: Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate. The mayonnaise can be made up to 2 days ahead; store refrigerated in an airtight container until ready to use.
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 among burger roll bottoms, top with a patty, then garnish each with arugula and feta. Top with the bun and serve immediately.