A thing of such delicious, dribble-down-your-chin simplicity, the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this little incarnation, we've taken ground lamb and thrown in a Greek twist with a kick.
Burger Bun(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat your broiler to high (to toast burger buns). Wash and dry all produce.* Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut cucumbers in half, lengthwise, then into 1/4-inch thick half moons. Cut tomato into 1/4-inch cubes. Grate shallot(s).
In a medium bowl, combine lamb, shallot, oregano and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Form lamb mixture into two 4-inch wide burger patties. (For 4 ppl, make four 4-inch wide patties.)
Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (TIP: Don't overcrowd the pan; if your pan is smaller cook the patties in 2 batches for 4 ppl.)
Meanwhile, cut buns in half, then arrange them cut-side up on a baking sheet. Toast buns in the middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in a small bowl, stir together feta and mayo. Season with pepper. In a large bowl whisk together, 1/2 tbsp vinegar (dbl for 4 ppl), 1/4 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add cucumbers, tomatoes and spring mix. Season with salt and pepper, then toss together.
Spread each bottom bun with feta-mayo, then top with patties and some salad. Serve any remaining salad on the side.