This burger is an obvious nod to my Greek heritage. What really makes this burger pop, in my opinion, is the crunchy cucumber topping with a nice squeeze of lemon.–Michael Symon
LC Our Buns Note
Hey, you’ve checked out our big, beautiful buns, right? You know, our Beautiful Burger Buns? Uh, as in, our recipe? They’d be spectacular here. Not to be egotistical or anything, just sayin’….
Lamb Burger with Arugula, Feta & Cucumbers
- Quick Glance
- 40 M
- 40 M
- Serves 10
- 5 pounds ground lamb (ideally, you’d ask your butcher for a mix of 2/3 shoulder and 1/3 belly)
- 1 tablespoon coriander seeds, toasted and ground
- 1/4 cup finely chopped mint leaves
- Finely grated zest 2 of lemons, preferably organic, lemons cut into wedges and reserved
- Kosher salt, to taste
- 1 1/2 cups crumbled feta
- 10 hamburger buns, split
- 1 English cucumber, scrubbed but not peeled and sliced
- 2 cups arugula
- 1. In a medium bowl, combine the lamb, ground coriander, mint, and lemon zest, preferably with your fingers. Form the meat into 10 patties, making sure not to compress the patties too much. Try to make the patties slightly wider than the buns as they’ll shrink a bit during cooking.
- 2. Heat a charcoal or gas grill or a grill pan to medium-high.
- 3. Season the patties liberally on both sides with salt and place on the grill or grill pan, in batches if necessary to avoid crowding them. Cook the patties 4 to 5 minutes per side, depending on your desired degree of doneness. I love these burgers somewhere between medium-rare and medium.
- 4. When the burgers are almost but not quite done, crumble some feta on each so it can melt. Also place the buns on the grill or grill pan to toast.
- 5. Place a burger on each of the bottom buns and top with some cucumber and arugula. Squeeze a reserved lemon wedge over each burger and sandwich with the tops of the buns.