Tuesday, May 12, 2015

Recipe Review | Lamb Burgers + Feta-Mint Spread

From the April 2015 issue of Cooking Light magazine, this recipe is a great dinner for outdoor dining on a warm summer evening. Feel free to modify the cooking method based on your preference (outdoor grill, grill pan on the stovetop, or sauté pan on the stovetop). 
Lamb Burgers + Feta-Mint Spread
(via Cooking Light, April 2015)
What you need:
1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon graded lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin
Cooking spray (if cooking indoors)
4 buns
1/4 cup plain Greek yogurt (or sour cream)
2 tablespoons feta cheese, crumbled
1 tablespoon chopped fresh mint
1 teaspoon lemon juice
1 cup baby arugula
What to do:

  1. Combine first 9 ingredients in a bowl, stirring just until combined. Divide lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
  2. Heat a grill pan or saute pan over medium-high heat (or get your outdoor grill heated up). Coat pan (if using) with cooking spray. Add patties and grill 4 minutes on each side or until desired degree of doneness. Set patties aside and toast/grill buns in the pan or on the grill (about 1 minute--I skipped this part because I used a sauté pan). 
  3. Combine yogurt, cheese, mint, and juice in a small bowl. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns. 
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