May 24 2010
I was craving a burger a few nights ago, but I decided to buy ground lamb instead of beef to make things more interesting. With the lamb came the opportunity to turn an all-American classic into a Mediterranean meal, so I went with it. Except that I think hamburgers are actually originally German. Sigh.
I love ketchup and mustard just as much as the next girl (probably more — my mom keeps ketchup packets in her glove compartment) but the yogurt feta dressing I made a few months back seemed like the perfect way to Greek-ify my burger. A little bit of that, some caramelized onions and a few extra seasonings, and mission accomplished!
The result? My assistant is already asking when we can make them again. And I even baked some sweet potato fries on the side so I could get my ketchup fix.
Mediterranean Lamb Burgers
Ingredients (Serves 4):
About 1.5 pounds ground lamb (warning: this made some big burgers!)
2 cloves garlic, minced
1 tsp. cumin
1/2 tsp dried thyme
Pinch of pepper
2 tbsp. olive oil
2 tbsp. sugar
1.5 medium red onions
4 hamburger buns (I used whole wheat)
In a large bowl, mix together lamb, garlic, cumin, thyme and pepper. Divide into four equal sections, and use hands to form into burger patty.
I used a grill pan to make these, so I heated up the pan for about 5 minutes, then added the meat on the pan. Cook for 4 minutes on one side, flip, and cook for 3 on the other side.
Heat olive oil in a large skillet, then add onions and sugar. Sautée for about 10 minutes or until brown.
Toast buns in oven or toaster. Serve burgers on buns, and top with onions and yogurt feta dressing.