- 1 Poundground lamb 1Poundground prime rib mixed with oregano, salt, white pepper, dash of red wine vinegar. Seared on both side in evoo to a medium rare. Place on a grilled mini pita bread as a bun. Top with tzaziki sauce, cucumber, a carmalized lemon slice, kalmata olives, feta cheese, spinach & arugula mix.
- Use meat grinder to combine 1Poundof lamb shoulder with 1Poundof end cut prime rib. By hand incorporate 1Teaspoon of pink himalayan salt, 1Teaspoon of white pepper, 1 egg, 2 Teaspoon oregano, and 2 Tablespoonsof red wine vinegar. Lightly oil a cast iron grill with evoo. Over high heat bring pan to almost smoking. Sear burger for 4 min each side. Place feta cheese on top to melt. Set aside to rest. Add more evoo to grill and toast two mini pita breads on both sides. Place burger on pita add carmalized lemon slice, kalmata olives, tzatziki sauce, cucumber slices (soaked in lemon juice and olive oil for 30 min) add spinach and arugula mix, top with remaining pita, serve with freah lemon slices.