french creek kitchen
Lamb Burgers with Feta and Quick Pickles
1 cucumber, sliced 1/4 inch thick rounds
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
Place everything in a small bowl, and toss together until well combined. Set aide, while it sits at room temperature for a least 30 minutes, prepare the rest of the burger recipe.
1 pound ground lamb
1 tablespoon of fresh mint, finely chopped
4 oz feta
1 clove of garlic, minced
1/2 teaspoon of salt, plus more for seasoning
freshly ground black pepper
4 brioche buns
mayonnaise, for serving
arugula, for serving
Place the ground lamb in a large bowl. Add the mint, garlic, salt and a few grindings of fresh pepper. Crumble the feta over the top, and using your hands or a spoon, gently mix everything together until well combined.
Form the mixture into four patties and place on to a plate.
Turn a grill on to medium high heat. When the grill is hot, sprinkle each burger with a pinch of salt, and place the burgers on the grate over the flame. Watch closely so they don't burn, but do get a nice crust. If they are starting to burn, move away from the direct flame. Cook for 3-5 minutes, flip over and cook for another 3-5 minutes, or until they have a nice crust and feel fairly firm when you press your finger on the middle of the patty. Move them onto a plate and allow to rest while you toast the buns on the grill. Place the buns, cut side down on the grill (not on the hottest spot) and watching closely, toast them so they get a little toasted or grill marks.
Opening up one bun, add mayonnaise to the top and bottom. Put the bottom bun on a plate and add 3 or 4 quick pickles and then one lamb burger. Top with arugula and finally the top bun. Repeat with remaining 3 burgers. Serve immediately and enjoy!