Mediterranean Lamb Burgers with Whipped Feta

Juicy, warmly spiced lamb burgers meet cool whipped feta, crisp vegetables, quick-pickled onion, and a lively lemon-herb sauce.

40 min

4 servings

Ingredients

1/2 small red onion, thinly sliced

3 tbsp red wine vinegar

1 tsp granulated sugar

1 1/4 tsp kosher salt, divided

6 oz feta cheese, crumbled

1/3 cup plain Greek yogurt

3 tbsp extra-virgin olive oil, divided

1 medium lemon

2 tbsp chopped fresh dill, divided

2 tbsp chopped fresh parsley, divided

1 1/2 lb ground lamb

2 garlic cloves, finely grated

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp freshly ground black pepper

4 burger buns, split

1/2 English cucumber, thinly sliced

1 medium tomato, sliced

2 cups baby arugula

1 lb baby potatoes, halved

Grill or heavy skillet · Instant-read thermometer · Food processor · Rimmed sheet pan · Mixing bowls

Keep lamb succulent

Mix only until the seasonings are distributed, form loose patties, and never flatten them against the hot surface.

Optional lemon potatoes

Start the potatoes first; they roast while the toppings and patties come together, keeping the full meal within 40 minutes.

01. Massage onion with vinegar, sugar, and 1/4 tsp salt; let it soften while you prepare the burgers.

02. For the optional side, roast oiled, salted potatoes cut sides down at 450 F for about 18 minutes, until deeply golden and tender.

03. Blend feta, yogurt, 1 tbsp oil, and 1 tsp lemon juice until fluffy and spreadable.

04. Stir lemon zest and 1 tbsp juice with 1 tbsp oil and half the dill and parsley for a bright finishing sauce.

05. Gently mix lamb with garlic, oregano, cumin, pepper, remaining salt, dill, and parsley; shape four loose patties without compacting.

06. Heat a grill or heavy skillet over medium-high until thoroughly hot so the patties brown on contact.

07. Cook patties 4 to 5 minutes per side without pressing, turning once, until the centers reach 160 F.

08. Toast buns cut sides down for 1 to 2 minutes, just until golden and crisp at the edges.

09. Drain the pickled onion well to protect the toasted buns from excess moisture.

10. Layer whipped feta, arugula, lamb, cucumber, tomato, onion, and sauce on the buns; serve potatoes alongside if made.