Empty My Fridge
Greek Lamb Burgers - Juicy, Flavorful, and Easy!
Ingredients
- Ground lamb2 lb
- Salt1 tsp
- Black pepperto taste
- Cumin · ground1 tsp
- Coriander seed · ground1
- Oregano · finely chopped dried½ tsp
- Mint · dried½ tsp
- Bell pepper · grated1
- Garlic · grated2–3
- Feta cheese⅓ cups
- Burger bun · for serving
- Tzatziki · for serving
- Balsamic glaze · for serving
- Onion · thinly sliced1–2
- Olive oil
- Sugar
Instructions
- Caramelise the sliced onions in a drizzle of olive oil over medium heat with a pinch of salt and sugar, stirring now and then, for about 15–20 minutes until golden and soft.
- Mix the lamb with the salt, pepper, cumin, coriander, rosemary or oregano, dried mint, grated bell pepper, garlic and feta, mixing only until combined.
- Shape into 6 equal patties, flatten them slightly and set on a parchment-lined tray.
- Heat a cast iron skillet over medium-high heat and cook the patties in batches, about 5 minutes per side, until the internal temperature reaches 160°F.
- Warm the buns, then build each burger with a patty, tzatziki, crumbled feta, caramelised onions and a drizzle of balsamic glaze.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperFeta cheeseBurger bunGround lamb
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