If you're looking to give your summer grilling a change of pace from the standard American beef burgers, try spicing things up a little with Middle Eastern flavors and ground lamb. Just keep a few things in mind when you're planning your feast.
Unlike beef, lamb does not contain as much fat marbling so it's best to keep it on the rare or medium-rare side so it will remain moist. And unlike the purist theory of not pre-seasoning burgers before cooking, the lamb will benefit from some juicy onions and the aromatic combination of spices like cumin, coriander and a hint of cinnamon.
Skip the slice of American cheese and, instead, spread the bun with a tablespoon or so of cool labneh and top with tangy feta cheese. These burgers will definitely be a taste treat!
- 1 lb. ground lamb
- 1 small onion (peeled and very small diced or grated)
- 1 clove garlic (peeled and very finely minced or grated)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (or more to taste)
- Salt to taste
- Pepper to taste
- 1/4 cup labneh
- 1/4 cup crumbled feta cheese
- Garnish: baby spinach (or other greens) for topping
- 4 seeded buns (or other favorite rolls, sliced in half)
In a large bowl, add the ground lamb, diced onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix together until thoroughly combined and form four individual patties.
Heat up your grill or a grill pan if cooking indoors. Place the burgers on the grill and cook for 4 minutes, flip and cook for an additional 4 minutes. That will give you a medium-rare burger and an internal temperature of about 160 degrees Fahrenheit. Cook for an additional minute or two if you'd like your burgers more well done.
Toast or grill the buns until lightly golden brown (optional) and spread about a tablespoon of labneh on the bottom half of each bun. Place a cooked burger over the labneh, top with the lettuce or green of your choice and sprinkle the crumbled feta cheese over it. top with the remaining half of the bun and serve hot.