Grilled Lamb Burgers with Grilled Feta Pasta Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1671
- Total Fat
- 110
- Saturated Fat
- 34
- Carbohydrates
- 111
- Dietary Fiber
- 11
- Sugar
- 19
- Protein
- 62
- Cholesterol
- 186
- Sodium
- 1889
- Total: 45 min
- Active: 45 min
Ingredients
Burgers:
12 ounces ground lamb
2 cloves garlic, finely chopped (about 2 teaspoons)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
1 small red onion, cut into 4 thick rings
2 whole wheat burger buns, split
2 Boston lettuce leaves
1/3 cup prepared tzatziki
Pasta Salad:
Kosher salt and freshly ground black pepper
6 ounces dried cavatappi
Extra-virgin olive oil, for brushing
One 4-ounce block of feta
2 scallions, trimmed
1 small Italian eggplant, ends removed, sliced lengthwise about 1/2-inch thick (about 6 ounces)
1 small red bell pepper, top and bottom removed, cut into 4 planks
1 small zucchini, ends removed, cut in half lengthwise (about 4 ounces)
1/3 cup store-bought Greek salad dressing
1/2 cup fresh basil leaves
Directions
- For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
- For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
- Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
- Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
- To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.
Cook’s Note
This recipe works on a small portable grill, 12 inches in diameter or larger. If you’re not going to be at your gathering long, a portable gas grill is preferable as you won’t have to worry about letting the charcoal cool down. If you are using a charcoal grill, prepare the coals as you would a full-size grill by banking in the center to light (or using a chimney starter). Most small grills have a line inside indicating the maximum amount of charcoal to use (about halfway up). Let the charcoal cool completely before disposing of the coals. If you need to pack up before your coals are cool, dump them into a fireproof vessel and douse with water until completely out, then dispose of the coals.