Spring Herb Lamb Burgers With Whipped Feta and Grilled Tomato

Give your burgers a boost of flavor by adding handfuls of finely chopped fresh herbs
Grilled Lamb Burgers

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Whipped feta and grilled tomatoes may just be our favorite-ever additions to a juicy lamb burger.

This recipe is courtesy of Not Without Salt.

4
Servings
548
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces feta
  • 5 Tablespoons olive oil
  • 1 Pound ground lamb
  • 1 Cup fresh herbs, such as mint, basil, dill, and parsley, finely chopped
  • 1 garlic clove, minced
  • 3/4 Teaspoons kosher salt
  • 1 large tomato, sliced
  • 4 burger buns
  • Fresh arugula, for serving

Directions

Combine the feta and 3 tablespoons of olive oil in a food processor, and process until completely smooth, about 2 minutes.

In a medium bowl, combine the lamb, herbs, garlic, salt, and 1 tablespoon of olive oil. Mix well. Form the mixture into 4 patties.

Grill the patties over high heat until cooked through, about 2-3 minutes per side. Remove the burgers from the grill and set aside.

While the burgers rest, brush the tomatoes with the remaining olive oil, and place on the grill. Grill until char marks appear, and the tomato just starts to soften, about 2 minutes per side.

Grill the buns until lightly toasted. Spread the whipped feta on both halves of every bun. Add the burger, and top with grilled tomato and fresh arugula.

Nutritional Facts

Total Fat
45g
64%
Sugar
6g
7%
Saturated Fat
30g
100%
Cholesterol
121mg
40%
Carbohydrate, by difference
7g
5%
Protein
31g
67%
Vitamin A, RAE
86µg
12%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
284mg
28%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
371mg
53%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
588mg
39%
Water
156g
6%
Zinc, Zn
5mg
63%

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.