WEEKDAYS 1e|12c|p

Lamb Burger with Arugula, Feta, and Cucumbers

Michael Symon, from his book Carnivore
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Servings: 6
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easy
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1 to 30 min

Change up your burger routine with these juicy lamb burgers topped with a refreshing salad.


  • Ingredients
  • step-by-step directions
Ingredients
Lamb Burger with Arugula, Feta, and Cucumbers
  • 2 pounds lamb (ground,ask your butcher for a mix of two-thirds shoulder and one-third belly)
  • 1 tablespoon coriander seed (toasted and ground)
  • 1/4 cup fresh mint (chopped)
  • 1 English cucumber (thinly sliced into coins)
  • 1 cup crumbled feta cheese
  • 2 cups baby arugula
  • 6 hamburger buns (split and toasted)
  • salt and freshly ground black pepper (to taste)
Directions
  • Preheat griddle over medium-high.
  • 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.
  • Toast buns lightly on the griddle. Place cooked patty on a toasted bun. Top with sliced cucumber, feta, arugula and fresh mint.
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