Name: Lamb Burgers with Charred Tomatoes and Feta
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground cinnamon; Kosher salt; 1 pound ground lamb; Vegetable oil, for brushing the grill grates; 4 brioche buns, sliced in half through the middle; Tztaziki Spread (see recipe below); Charred Tomatoes and Feta (see recipe below); 1 Persian cucumber; 1 cup sour cream; 1 tablespoon chopped fresh dill fronds; 1 teaspoon fresh lemon juice; Kosher salt; 1 cup cherry tomatoes; 1 small red onion, cut into 1/3-inch-thick rings; 1 tablespoon extra-virgin olive oil, plus more for brushing grill grates; Kosher salt; 1/2 cup crumbled feta

Directions

Watch how to make this recipe.

Special equipment:

1 long metal or wood skewer

Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.

Tztaziki Spread:

Yield: About 1 cup

Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.

Charred Tomatoes and Feta:

Yield: About 3/4 cup

Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.

Lamb Burgers with Charred Tomatoes and Feta

Ingredients

Tztaziki Spread:

Charred Tomatoes and Feta:

Directions

Special equipment:

Tztaziki Spread:

Charred Tomatoes and Feta:

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