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

Print Recipe

Mediterranean Lamb Burger With Tapenade Mayo, Arugula, and Feta

Prep Time

30 minutes

Servings

people

Ingredients

• 1/2 cup Good quality mayonnaise
• 2 Tbsp Tapenade
• 1 1/2 lbs. Liberty Delight Farms Ground Lamb
• 3 Tbsp. Fresh Oregano Leaves coarsely chopped
• 2 tsp. garlic grated
• 2 tsp. Coriander ground
• 1 1/2 tsp. Cumin ground
• 1 1/2 tsp. Kosher Salt
• 1/2 tsp. Freshly Ground Pepper
• 1 large egg, slightly 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 Feta Cheese crumbled
• 2 Persian Cucumbers thinly sliced

Prep Time 30 minutes Servings people Ingredients 1/2 cup Good quality mayonnaise 2 Tbsp Tapenade 1 1/2 lbs. Liberty Delight Farms Ground Lamb 3 Tbsp. Fresh Oregano Leaves coarsely chopped 2 tsp. garlic grated 2 tsp. Coriander ground 1 1/2 tsp. Cumin ground 1 1/2 tsp. Kosher Salt 1/2 tsp. Freshly Ground Pepper 1 large egg, slightly 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 Feta Cheese crumbled 2 Persian Cucumbers thinly sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

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