Saveur Greek Lamb Burgers

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Yield: 2 burgers


Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.


2 tbsp. plus 2 tsp. extra-virgin olive oil

3 tbsp. minced yellow onion

12 oz. ground lamb

4 oz. ground pork

2 tsp. dijon mustard

1 tsp. each finely chopped parsley,

mint, and dill

1 tsp. dried Greek oregano

1⁄2 tsp. ground coriander

1⁄2 tsp. ground cumin

3 cloves garlic, finely chopped

1 scallion, chopped

Kosher salt and freshly ground black pepper,

to taste

1⁄3 cup crumbled feta cheese

10 leaves baby arugula

8 black olives in oil, drained, pitted,

and roughly chopped

8 sun-dried tomatoes in oil, drained

and roughly chopped

2 tsp. fresh lemon juice

2 hamburger buns, toasted


1. Heat 2 tbsp. oil in an 8″ skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1″-thick patties; set aside.

2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.

Pairing Note: A juicy, spicy red like the Cristom Vineyards Syrah 2005 ($30), from Oregon, complements this lamb burger, with its vibrant flavor. –Ania Zawieja