Kefi Lamb Burger

Staff Writer
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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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1
Servings
1273
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

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.

Nutritional Facts

Total Fat
75g
100%
Sugar
34g
N/A
Saturated Fat
30g
100%
Cholesterol
238mg
79%
Protein
57g
100%
Carbs
95g
32%
Vitamin A
73µg
8%
Vitamin B12
6µg
96%
Vitamin B6
1mg
64%
Vitamin C
35mg
58%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
9%
Vitamin K
73µg
92%
Calcium
431mg
43%
Fiber
10g
39%
Folate (food)
176µg
N/A
Folate equivalent (total)
100µg
25%
Iron
12mg
64%
Magnesium
142mg
35%
Monounsaturated
28g
N/A
Niacin (B3)
15mg
77%
Phosphorus
658mg
94%
Polyunsaturated
5g
N/A
Potassium
1640mg
47%
Riboflavin (B2)
0.9mg
53.8%
Sodium
1860mg
78%
Thiamin (B1)
0.6mg
37.2%
Zinc
10mg
66%

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