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 minty fresh kick.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Burger Bun(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)
Baby Gem Lettuce
Red Onion, sliced
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat your broiler to high (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking! Also, use any remining lemon to freshen up a glass of water!
Wash and dry all produce.* Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the red onions. Cook until slightly softened, 3-4 min. Add 1 tsp sugar (double for 4 ppl) and season with salt. Cook, stirring occasionally, until the onion is dark golden-brown, 9-10 min.
Meanwhile, mince or grate garlic. Thinly slice green onions. Roughly chop mint leaves. In a medium bowl, combine lamb, garlic, half the feta, half the mint and half the green onions. Season with pepper and 1/4 tsp salt (double for 4 ppl). Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl). Lightly make a thumb print into each patty. (NOTE: Don't push all the way through!)
When the onions are dark golden-brown, remove the pan from the heat and add 1 tbsp vinegar (double for 4 ppl). Stir together, until the vinegar is absorbed, 1-2 min. Transfer the onions to a small bowl and set aside. Wipe the pan clean.
Heat the same pan over medium heat. Add a drizzle of oil, then the burgers. Pan-fry until the burgers are golden-brown and cooked through, 4-6 min per side. (TIP:Cook to a min. internal temp. of 71°C/160°F.**) Meanwhile, cut the buns in half, then arrange them cut-side up on a baking sheet.
Toast buns in the centre of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, thinly slice lettuce. Zest and juice half the lemon (1 lemon for 4 ppl). In another medium bowl, stir together lemon zest, remaining mint, remaining feta, remaining green onion, 1 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl).
Toss the lettuce into the medium bowl with the dressing. Spread each bun with mayo, then top with the burger, caramelized onions and some salad. Serve any remaining salad to the side.