Lamb Burgers
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
45
Sourness
50
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 pinch
Crushed Red Pepper2 cloves
Garlic (finely smashed)680 g
Ground Lamb2 sprigs
Oregano (fresh, finely chopped)2 cups
Baby Spinach (for garnish)1.25 cups
Water (warm)1 tbsp
Sugar1.5 cups
Wheat Flour (whole-)1 pinch
Cayenne Pepper1 cup
Champagne Vinegar1
Bay Leaf230 g
Feta (coarsely crumbled)Directions:
1
Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper
2
Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes
3
Add the garlic and cook for 2 to 4 more minutes
4
Turn the heat off and let cool
5
In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water
6
Sprinkle with salt and combine well
7
Make a little "tester patty," cook it and taste for seasoning
8
Preheat the grill
9
Form the lamb mixture into 4 equal patties and sprinkle with salt
10
Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare
11
Remove the burgers from the grill and let rest for 3 to 4 minutes
12
Cut the Whole-Wheat Pitas in half
13
Schmear each half generously with the Pickled Feta Spread
14
Top one half with a burger, then tomatoes, sliced onions and spinach
15
Place the other pita half on top
16
In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes
17
In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne
18
Add the yeast mixture and the olive oil
19
Mix on medium speed to combine and knead the dough
20
It should take 6 to 7 minutes
21
The dough will be firm and not sticky or tacky
22
Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours
23
Preheat the oven to 500 degrees F
24
Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick)
25
Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes
26
Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes
27
Let cool and use as desired
28
Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water
29
Heat until the sugar and salt has dissolved
30
Remove from the heat and let cool
31
Place the feta in a small container
32
Add the vinegar mixture and be sure that the feta is submerged in the liquid
33
Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future
34
Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems
35
Place the feta in a food processor and add the yogurt
36
Pulse until combined