Kefi Lamb Burger

Kefi Lamb Burger
Staff Writer
Kefi Lamb Burger

Daniel Krieger

Kefi Lamb Burger

Take a trip to the Mediterranean with this Greek-inspired lamb burger. A combination of dried parsley, oregano, and dill lends pleasant herbal flavors to the lamb patties, and a well-dressed salad with feta tops the patty.

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Ingredients

  • 1  Teaspoon  extra-virgin olive oil, plus more for the grill
  • slice sweet onion
  • 8  Ounces  ground lamb
  • shallot, diced
  • scallion, green and white parts, chopped
  • 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
  • leaves arugula
  • Greek olives, pitted and diced
  • pieces sun-dried tomato
  • 2  Tablespoons  crumbled feta
  • 1  Teaspoon  dill
  • 1  Tablespoon  mint
  • 1  Teaspoon  lemon juice
  • brioche bun

Directions

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.

Nutritional Facts

Total Fat
41g
59%
Sugar
9g
10%
Saturated Fat
17g
71%
Cholesterol
186mg
62%
Carbohydrate, by difference
22g
17%
Protein
58g
100%
Vitamin A, RAE
83µg
12%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
82µg
91%
Calcium, Ca
374mg
37%
Choline, total
14mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
37µg
9%
Iron, Fe
9mg
50%
Magnesium, Mg
101mg
32%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
449mg
64%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
521mg
35%
Water
177g
7%
Zinc, Zn
9mg
100%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.