Lamb Burgers

Author

Christian Leue

Servings

2

Category

Dinner

Ingredients

• 2 burger rolls (I prefer simple sesame ones)
• 1 pound of ground lamb
• 1/2 small red onion, cut cross-wise and peeled
• 3 ounce piece of feta cheese (try and get the Greek kind made from goat and sheep milk), very thinly sliced
• Two small handfuls of baby arugula
• 1-2 teaspoons of Le Poivre
• Mayonnaise
• Olive oil
• Salt 

Directions

1. Make two 8-ounce patties from the lamb (if you're not feeling as hungry make 6-ounce patties and save the rest for putting in with pasta sauce or a casserole), season both sides liberally with salt and Le Poivre.
2. Slice the onion into very thin rings (as paper-thin as you can manage). A sharp knife will do it, but I prefer to use a small mandoline and a kevlar glove to protect my knuckles.
3. Spread a thin layer of mayonnaise of the cut sides of both buns.
4. Heat two skillets or a two-burner griddle over medium high heat. Grill the buns face-down until golden brown, then set aside on a cutting board or plate.
5. Add a small bit of olive oil to each skillet and cook one burger in each, slightly off to the side of the skillet. When it comes time to flip (after about 2 minutes you'll form a nice crust), flip onto the other side of the skillet which will still be hot. Continue to flip this way every minute or two until you reach your desired level of doneness. generally I find 4-5 minutes is rare, 6-7 is medium, 8 and up is well.
6. Place some arugula on the bottom bun, top with the burger, feta, another sprinkle of Le Poivre if you like, and the sliced onion.