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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: SAVEUR
Servings: 2 burger
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 tablespoons minced yellow onion
12 ounces ground lamb
4 ounces ground pork
2 teaspoons dijon mustard
1 teaspoon each finely chopped parsley, mint, and dill
1 teaspoon dried Greek oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
3 cloves garlic, finely chopped
1 scallion, chopped
Kosher salt and freshly ground black pepper, to taste
⅓ cup crumbled feta cheese
10 leaves baby arugula
8 black olives in oil, drained, pitted, and roughly chopped
8 sun-dried tomatoes in oil, drained and roughly chopped
2 teaspoon. fresh lemon juice
2 hamburger buns, toasted
Heat 2 tablespoons oil in an 8 inch skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1 inch thick patties; set aside.
Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.