Mediterranean Lamb Burger With Tapenade Mayo, Arugula, and Feta

Mediterranean Lamb Burger With Tapenade Mayo, Arugula, and Feta

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
Prep Time 30 minutes
Servings
people
Ingredients
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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