Greek lamb burgers
Dimitra's Dishes · ♥ 456 likes · 15.2K views · 51 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb ground lamb
- 1½–2 tsp salt
- 1 tsp freshly cracked black pepper
Season the ground lamb with salt, black pepper, ground cumin, ground coriander and dried mint.
- 2 tsp ground cumin powder
- 1½–2 tsp ground coriander
- ½ tsp dried mint
- ½–1 tsp fresh rosemary
Finely chop the fresh rosemary and add it.
- 1 whole bell pepper
Grate a whole bell pepper on the fleshy side, discarding the skin as you would with a grated tomato, and add it; pass any chunks through the grater again.
Form six patties, place them on a tray lined with parchment paper and flatten them well, especially in the centre, so they cook evenly and stay flat.
- 1 whole onion
- olive oil
- salt
- granulated sugar
Slice an onion and cook it in a little frying pan with olive oil, a pinch of salt and a pinch of granulated sugar over medium heat about 15 minutes until golden, then turn the heat off.
Cook the burgers about four minutes on each side, then flip once more and cook one to two more minutes, until the internal temperature reaches 160 degrees Fahrenheit for medium to medium well.
Cooking the burgers in cast iron
Top with crumbled feta for the last minute and add the caramelized onions.
- balsamic glaze
- tzatziki
Put the burger on the toasted bun, finish with balsamic glaze and a dollop of tzatziki.