Wednesday, April 3, 2013

Lamb Burger with Arugula, Feta and Cucumber

There is not much to say about this other than these burgers are delicious. This recipe comes from one of my favorite chefs Michael Simon. If you are ever in Cleveland, you have to try his restaurants Lolita and Lola. The food is some of the best I have ever had. This recipe serves 10 but can easily be made in smaller amounts.

I served these burgers on English Muffins but any good hamburger bun will do. Oven baked french fries were the perfect compliment to this burger.

Lamb Burger with Arugula, Feta and Cucumber (Recipe from Carnivore by Michael Simon)
Serves 10

5 lbs of ground lamb (Michael recommends to ask your butcher for 2/3 shoulder meat and 1/3 belly meat)
1 tbsp coriander seeds-toasted and ground
1/4 cup chopped fresh mint (I did a combination of mint and basil)
Grated zest and juice of 2 lemons
Kosher salt
1 1/2 cups crumbled feta
10 hamburger buns
1 English cucumber, sliced
2 cups arugula

1. Mix the ground lamb with coriander, mint and lemon zest. Form the meat into 10 patties, making sure you don't compress them too tightly. Try to make the patties slightly larger than the buns, since they will shrink when they cook.

2. Heat a charcoal or gas grill to medium-high.

3. Season the patties with salt and put on the grill. Cook 4-5 minutes per side, depending on your temperature preference. (We enjoyed these burgers medium-rare to medium) When they are almost done, put some feta on each patty to melt and toast the buns on the grill.

4. Put one burger on each of the bottom buns and top with cucumber, arugula and a squeeze of lemon juice.

**I cooked these burgers inside on a grill pan because of  bad weather and melted the feta quickly under the broiler.

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