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Lamb Burger with Cucumber Feta Sauce
Andre Lewis

Lamb Burger with Cucumber Feta Sauce

Lamb can handle oregano, feta and a cold cucumber sauce. Squeeze the grated cucumber dry. The sauce should cling, not run down your wrist. These are thick burgers, but ground lamb still needs a 160°F center.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 1/2 cup grated cucumber squeezed dry
  • 1/3 cup crumbled feta divided
  • 1 tbsp lemon juice
  • 1 garlic clove finely grated
  • 1 1/2 lbs ground lamb
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 4 pita-style burger buns
  • 4 leaves romaine lettuce
  • 4 slices tomato

Method
 

  1. Stir the yogurt, cucumber, half the feta, lemon juice and garlic together and chill the sauce.
  2. Mix the lamb, oregano, salt, pepper and remaining feta gently, then shape 4 thick patties with shallow center dimples.
  3. Heat a cast-iron skillet over medium-high heat and sear the patties for 4 minutes on the first side.
  4. Flip, lower the heat to medium and cook for another 4 to 6 minutes without pressing until the centers reach 160°F.
  5. Rest the patties for 3 minutes while the buns warm cut-side down in the skillet.
  6. Spread cucumber feta sauce on each bun and add romaine, tomato and one lamb patty.