Michael Symon's Lamb Burger with Arugula, Feta, and Cucumbers
Spiced Lamb Burger
Lamb Burger Recipe: Change up your burger routine with these juicy lamb burgers topped with a refreshing salad.
- 2 pounds ground Lamb (ask your butcher for a mix of two-thirds shoulder and one-third belly)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 1/4 cup chopped fresh Mint
- 1 Cucumber (sliced into coins)
- 1 cup crumbled Feta
- 2 cups Arugula
- 6 Hamburger Buns (split)
- Salt and Pepper
Michael's 5 in 5 Lamb Burger
Preheat griddle over medium-high.
2 pounds ground Lamb (ask your butcher for a mix of two-thirds shoulder and one-third belly)
1 tablespoon Coriander Seeds (toasted and ground)
Salt and Pepper
Form meat into 6 balls, making sure not to compress. Season the outside with coriander, salt and pepper. Place the balls on the griddle and press down with a large ramekin or similar size surface to create thin patties.
Cook for 2 to 3 minutes per side, or until crispy.
6 Hamburger Buns (split)
1 Cucumber (sliced into coins)
1 cup crumbled Feta
2 cups Arugula
1/4 cup chopped fresh Mint
Toast buns lightly on the griddle. Place cooked patty on a toasted bun. Top with sliced cucumber, feta, arugula and fresh mint.
1. Form the burgers into little balls and avoid packing the meat too tight or you can get a tough burger. Bonus: make the burgers the night before and simply toss on the griddle when ready to eat.
2. Once the balls go on the grill, give them big smash with a condiment bowl to flatten them. If making them on an outdoor grill, then flatten the balls with your hand before putting them on the grill.
3. Substitute the lamb for any type of meat to mix things up.
4. When toasting the buns, let them toast on one side and then flip them so that whole bun is warm and not crunchy.