RECIPES: Recipe Details

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Armenian-Inspired Kobe Beef & Lamb Burger with Minty Feta Pesto Spread

Lamb, feta cheese, mint, garlic, lemon, and rosemary are all flavors from the Armenian culture. Put them all together in a burger with the feta cheese incorporated in a creamy pesto spread and you've got a wonderful mouth full of flavors that wake up the senses. The cucumber adds a nice crunch.

Ingredients 

Minty Feta Pesto Spread:
 ¼ cup mint leaves, loosely packed
Zest from medium-size lemon
½ cup crumbled feta cheese, plus ¼ cup reserved
1 cup Best Foods mayonnaise
¼ cup prepared basil pesto
Patties:
½ cup plain lowfat yogurt
2 cloves garlic, pressed
2 Tablespoon minced fresh rosemary
2 teaspoons Kosher salt
½ pound ground lamb
1 ½ pound ground Kobe beef
Vegetable oil, for brushing grill rack
6 cracked wheat hamburger buns, split
Olive oil, for brushing on split buns
2 ½ cups fresh baby spinach leaves
24 thin slices seedless cucumber
18 thin slices Roma tomato
6 thin slices red onion

Instructions 

Preheat a gas grill to medium high heat. To make the Minty Feta Pesto Spread, put the mint and lemon zest in a food processor. Process the mixture until the ingredients are chopped fine. Add ½ cup crumbled Feta cheese, mixing well. Scrape mixture into a small bowl. Fold in the mayonnaise until completely combined. Now fold in the pesto and ¼ cup of the reserved crumbled Feta cheese, cover, and refrigerate until ready to use. This can be made early in the day. To make the patties, combine the yogurt, garlic, rosemary, and Kosher salt in a large bowl. Mix well. Add the lamb. Mix well. Now add the beef to the lamb and yogurt mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and then form into patties to fit the buns. Place patties on platter, cover, and refrigerate for 20 to 30 minutes. Brush the grill rack with oil. Place patties on the rack, cover, and grill for 5 minutes. Turn the patties and grill to desired temperature, about 5 minutes for medium. During the last few minutes of cooking, brush the cut side of the buns lightly with olive oil and place on upper (or outer side) rack to toast lightly. To assemble the burgers, on the cut sides (top and bottom) of the toasted buns spread a generous amount of the Minty Feta Pesto Spread. On each of the bottom buns, evenly distribute the spinach leaves. Now add four cucumber rounds, three tomato slices, the red onion, and a patty to each. Add the bun tops and serve. Makes 6 Burgers