Kefi Lamb Burger Recipe
Daily Value: 49%
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||157µg||39%|
|Fatty acids, total monounsaturated||27g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
- 1 teaspoon extra-virgin olive oil, plus more for the grill
- 1 slice sweet onion
- 8 ounces ground lamb
- 1 shallot, diced
- 1 scallion, green and white parts, chopped
- 3 cloves garlic confit*
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/4 teaspoon crushed coriander
- Salt and pepper, to taste
- 4 leaves arugula
- 4 Greek olives, pitted and diced
- 4 pieces sun-dried tomato
- 2 tablespoons crumbled feta
- 1 teaspoon dill
- 1 tablespoon mint
- 1 teaspoon lemon juice
- 1 brioche bun
Preheat the grill over medium-high heat. Coat the grill with olive oil.
Grill the onion until there are grill marks on both sides, about 3-5 minutes per side. Remove from the heat. Combine the lamb, shallot, scallion, garlic confit, parsley flakes, oregano, dill, and coriander in a large bowl. Season with salt and pepper, to taste, and mix well. Form a ½-inch-thick patty (do not overhandle the meat).
Brush the grill with more olive oil and grill to medium-rare, about 3 minutes per side. Meanwhile, combine the onion, arugula, olives, sun-dried tomato, feta, dill, mint, lemon juice, and olive oil in a bowl. Season with salt and pepper, to taste, and mix well to combine. Place the patty on the bun, top with the salad, and serve.
Recipe DetailsServings: 1
Notes and Substitutions:
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