Ingredients:

  • 1 lb ground lamb (80/20 ratio)
  • 1/4 cup crumbled feta cheese
  • 2 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 tbsp red onion, grated
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup plain full fat Greek yogurt
  • 2 tbsp fresh mint, finely chiffonaded
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp English cucumber, grated
  • 4 brioche buns
  • 1 cup baby spinach or arugula
  • 1 large beefsteak tomato

Instructions:

  1. Grate the 2 tbsp red onion and 2 cloves of garlic directly into a large bowl. Add the 1 lb ground lamb, 1/4 cup feta, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/2 tsp pepper. Note: Mix with your hands just until combined to avoid a tough, rubbery texture.
  2. Combine the 1/2 cup Greek yogurt, 2 tbsp mint, 1 tbsp lemon juice, 1/2 tsp zest, and the 2 tbsp squeezed dry cucumber in a small bowl. Note: Squeezing the cucumber in a paper towel is vital to prevent a watery sauce.
  3. Divide the meat into 4 equal portions and press a small thumbprint into the center of each. Note: This prevents the football shape and keeps the burgers flat as they cook.
  4. Place the patties on a preheated grill over medium high heat. Cook for 4 to 5 minutes until the edges are dark and crispy.
  5. Turn the burgers once and cook for another 4 minutes. Note: Do not press down on them with your spatula, or you will lose all that flavor packed juice.
  6. Place the 4 brioche buns cut side down on the grill for 30 to 60 seconds until golden and smelling like butter.
  7. Transfer the patties to a clean plate and let them sit for 5 minutes. Note: This allows the internal juices to redistribute for a velvety bite.
  8. Layer the bottom bun with a handful of spinach or arugula, then a slice of beefsteak tomato. Add the lamb patty and a massive dollop of the mint yogurt sauce before topping with the other bun half.