Freshly Ground Lamb Burgers with Butter and Feta
Serves
4
Ingredients
- •1 lb Boneless leg of lamb, cut into 1-inch cubes
- •2 tbsp Unsalted butter, frozen solid
- •1 cup Block feta cheese, freshly crumbled
- •2 ea Garlic cloves, finely grated or minced
- •2 tbsp Fresh mint or flat-leaf parsley, finely chopped
- •1 tsp Ground cumin
- •1 tsp Ground coriander
- •3 tsp Kosher salt
- •1 tsp Freshly cracked black pepper
- •1 cup Plain Greek yogurt (whole milk)
- •1 tbsp Fresh lemon juice
- •1 tbsp Grated cucumber, squeezed dry
- •1 ea Garlic clove, grated (for yogurt sauce)
- •3 ea Brioche or potato buns, toasted
- •1 ea Sliced red onion
- •1 ea Sliced cucumber
- •1 ea Fresh arugula
Steps
- 1
Place the 1-inch lamb cubes on a sheet tray in a single layer and place in the freezer for 30 to 45 minutes until firm to the touch. Place your grinder chute, auger, blade, and coarse die plate (8mm or 4.5mm) in the freezer alongside the meat.
- 2
Take the frozen meat out and let it sit on the counter for 10 minutes maximum so the outer edge softens slightly while the core stays rock-hard.
- 3
Run the semi-frozen lamb cubes through your meat grinder into a cold mixing bowl.
- 4
Using the coarse holes of a box grater, grate the 2 tablespoons of frozen butter directly over the ground lamb.
- 5
Add the crumbled feta, grated garlic, chopped mint or parsley, ground cumin, ground coriander, kosher salt, and black pepper to the bowl.
- 6
Gently mix with your hands until the butter, feta, and spices are just distributed—do not overwork the meat. Divide into 3 equal portions, shape into patties about 3/4-inch thick, and press a slight dimple into the center of each. Chill in the refrigerator until ready to cook.
- 7
In a small bowl, stir together the Greek yogurt, lemon juice, grated cucumber, minced garlic, and a small pinch of salt and pepper to make the sauce. Cover and refrigerate.
- 8
Heat a cast-iron skillet or grill over medium-high heat until hot. Lightly oil the cooking surface.
- 9
Cook the patties for 3 to 4 minutes without moving until a deep crust forms. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- 10
Let the burgers rest for 5 minutes on a cutting board. Assemble on toasted buns with a generous layer of yogurt sauce, arugula, red onion, and cucumber slices.
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