RECIPES: Recipe Details

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Greek Love

This lamb burger was inspired by my childhood memories. Growing up, we lived near a Greek family that treated me as their very own. Being an only child I enjoyed not only being apart of a larger family but also the wonderful Greek traditions that were shared, most of which involved intricately prepared foods that were wonderfully flavorful, laughter, music and dancing.

Ingredients 

Caramelized Onions:
3 large Vidalia onions
1.5C Olive oil
Whipped Goat Feta:
1pkg. Goat Feta
1T Lemon juice
3T Olive Oil
Olive Tapenade:
3/4C Pitted green olives
2-3T Olive Oil
2 Medium cloves garlic sliced
1T Olive Brine
2 Beefsteak tomatoes sliced
Sourdough boule cut into ½ inch slices and butter one side of each slice.
Patty:
3lb Ground Lamb
6 Medium cloves garlic
3T Chopped fresh oregano
1.5T fresh chopped mint
3/4t Lemon zest
.5t Salt

Instructions 

Caramelized Onions: 3 large Vidalia onions 1.5C Olive oil Slice onions into ¼” rings, toss with olive oil and wrap in heavy-duty aluminum foil. Place in a 400°F gas grill and roast for 1.5 hours. Set aside when done to be used later as a burger topping. Whipped Goat Feta: 1pkg. Goat Feta 1T Lemon juice 3T Olive Oil In a small food processor add crumbled pieces of Goat Feta, lemon juice and olive oil. Blend ingredients until smooth and set aside. Olive Tapenade: 3/4C Pitted green olives 2-3T Olive Oil 2 Medium cloves garlic sliced 1T Olive Brine In a small food processor add olives, olive oil, garlic and brine. Blend until olives are fine little chunks, set aside. Sourdough boule cut into ½ inch slices and butter one side of each slice. Patty: 3lb Ground Lamb 6 Medium cloves garlic 3T Chopped fresh oregano 1.5T fresh chopped mint 3/4t Lemon zest .5t Salt Mash garlic cloves with the side of a chef’s knife, then chop garlic into fine pieces. Sprinkle salt onto garlic and with the side of the knife gently mash the salt into the minced garlic forming a sticky paste. Chop fresh garlic and mint into garlic salt paste until fully blended, transfer to a bowel and add lemon zest and ground lamb. Mix ingredients together briskly for a few seconds, just long enough to blend ingredients into the lamb. Do not mix too long or meat will compact. Form six even size round patties. Grill burgers on a 350°F gas grill. Grill for 5-6 minutes flip the burger and continue to grill until meat gently bounces back when tested with a spatula. 2-3 minutes before the meat is done place sourdough bread slices on grill to toast. When burgers and bread are done, slice two large beefsteak tomatoes and place 1 or 2 slices between the bottom of the toasted bread slice and the patty. Spread the whipped Goat Feta on the top bread slice along with the olive tapenade. Add caramelized onions on to of the patty before placing the top bread slice on the patty, enjoy!

Comments 

This lamb burger paied best with the Sutter Home Merlot and Shiraz.