Lamb Burgers With Feta Cheese
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds lean lamb, ground
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼teaspoon ground cumin
- 2teaspoons fresh rosemary, finely chopped, or half that amount dried
- ¾cup feta cheese, crumbled
- 4teaspoons finely chopped parsley
Nutritional analysis per serving (4 servings)
1180 calories; 123 grams fat; 64 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Divide lamb into 8 portions of equal size. Shape each into a patty and sprinkle on both sides with salt and pepper.
- Step 2
Sprinkle top of each patty with an equal amount of cumin and rosemary. Pat to help the herb and spice adhere.
- Step 3
Patties may be broiled or cooked in a skillet. If broiled, preheat broiler to high. Place patties on a baking sheet and place about 3 inches from source of heat. Broil them 2 minutes if you wish them rare, 4 minutes for well done. Turn patties and cook 1 minute if you wish them rare, 2 minutes for well done.
- Step 4
If patties are cooked in a skillet, select one large enough to hold them in one layer. Brush skillet with a little oil and heat thoroughly on stove. Cook patties over moderately high heat for 2 minutes if you wish them rare, 4 minutes if well done. Turn patties and continue cooking 1 minute for rare, 2 minutes for well done.
- Step 5
However the patties are cooked, top each with a portion of feta cheese.
- Step 6
Place under broiler, preheated to high, about 3 inches from the source of heat. Let broil about 1 minute. Dot center of each patty with half a teaspoon of finely chopped parsley.
Private Notes
Comments
Used this recipe as inspiration to make sliders for the Super Bowl. Didn't use rosemary. Seasoned sliders w/ the cumin, salt, pepper and a little cayenne. Made a topping of fresh diced tomatoes, cucumber, parsley, feta and a touch of homemade Greek salad dressing I had from earlier in the week.
This worked great on the gas grill. Used 1 pound of ground lamb for two patties. Sprinkled with rosemary and cumin. Grilled about 5 minutes per side. Topped with feta for a minute. Served with ricotta stuffed eggplant and garden style tomato sauce from an Italian deli. Zinfandel was a good wine match. Will repeat.
These are very good. I used 1lb lamb for four burgers. I recommend incorporating the feta cheese, crumbled, into the burgers rather than adding at end. For the spice mix, I toasted about 1/4 tsp cumin seeds about the same amount of coriander seeds, ground in a mortar and then mixed w/ the minced rosemary.
Made this tonight and loved it. Costco had ground lamb and I followed this recipe. Delicious
Delicious as is. We used 2 lbs and made 6 burgers to cook on the grill. Grill didn’t melt the feta quite right but otherwise these were amazing. Served with arugula - so good!
I have made these burgers several times and made some slight changes, which really enhance the flavor! First of all, I mix everything together - all the herbs, salt, pepper and I use crumbled feta. In addition to the recipe ingredients, I added 2 cloves of grated garlic, and a tablespoon of chopped mint. Also increased the amount of cumin to 1 teaspoon as we love the flavor. I used red pepper hummus on the buns with caramelized onions. Perfect LambBurger!!