My wife, Meghan, and I love the bold flavors of these grilled lamb burgers. We suggest a Greek salad (greens, tomatoes, sliced cucumber, Kalamata olives, crumbled feta, and a vinaigrette made with extra virgin olive oil and red wine vinegar) as a side dish. If you’re avoiding carbs, you can serve the burgers atop the salad.
- 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
- 4 tablespoons extra virgin olive oil, divided use
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon finely chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon onion powder, preferably toasted
- 2 cloves fresh garlic, peeled and finely grated or minced
- 1 1/2 teaspoon coarse salt (kosher or sea)
- Freshly ground black pepper to taste
- Pita bread or hamburger buns, for serving
- Crumbled feta cheese, for serving
- Tzatziki, for serving (optional; see below)
Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.
Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.
In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.
Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.
Serve in pita bread or on a bun with feta and tztaziki (see below), if using.
Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club