Target: 6 × 4 inches · landscape

Mediterranean Lamb Burgers with Whipped Feta

40 min · 4 servings

Ingredients

□ 1/2 small red onion, thinly sliced

□ 3 tbsp red wine vinegar

□ 1 tsp granulated sugar

□ 1 1/4 tsp kosher salt, divided

□ 6 oz feta cheese, crumbled

□ 1/3 cup plain Greek yogurt

□ 3 tbsp extra-virgin olive oil, divided

□ 1 medium lemon

□ 2 tbsp chopped fresh dill, divided

□ 2 tbsp chopped fresh parsley, divided

□ 1 1/2 lb ground lamb

□ 2 garlic cloves, finely grated

□ 1 tsp dried oregano

□ 1 tsp ground cumin

□ 1/2 tsp freshly ground black pepper

□ 4 burger buns, split

□ 1/2 English cucumber, thinly sliced

□ 1 medium tomato, sliced

□ 2 cups baby arugula

□ 1 lb baby potatoes, halved

1. Pickle onion in vinegar, sugar, and 1/4 tsp salt. If making potatoes, roast with oil and salt at 450 F for 18 minutes.

2. Whip feta with yogurt, oil, and lemon. Mix lemon zest and juice with remaining oil and half the fresh herbs.

3. Gently mix lamb with garlic, spices, salt, and remaining herbs; form 4 loose patties. Heat grill or skillet.

4. Cook patties 4 to 5 minutes per side to 160 F without pressing. Toast buns until golden.

5. Drain onion. Build buns with whipped feta, arugula, lamb, cucumber, tomato, onion, and lemon-herb sauce.

Cook’s note: Handle the lamb lightly and never press the patties during cooking to preserve their juices.