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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1
Servings
646
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.

Nutritional Facts

Total Fat
41g
59%
Sugar
7g
8%
Saturated Fat
18g
75%
Cholesterol
168mg
56%
Carbohydrate, by difference
14g
11%
Protein
56g
100%
Vitamin A, RAE
60µg
9%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
247mg
25%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
27µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
64mg
20%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
465mg
66%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
546mg
36%
Water
187g
7%
Zinc, Zn
7mg
88%

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.