Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad

This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.

I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers.

These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick garlicky tahini sauce or spread the buns with yummy herbed or lemony mayo.

Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.

When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.

If you can find thick fluffy pita bread, by all means, use it, or opt for burger buns or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.

Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad

Makes 4 servings

Ingredients:
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 1/4 pounds ground lamb
• 4 ciabatta rolls or good-quality burger buns, split or 2 large thick pita breads, halved
• 1 cup baby romaine leaves, roughly chopped, or baby arugula
• 1/2 cup crumbled feta cheese
• 1/3 cup finely chopped cherry tomatoes
• 1/4 cup finely chopped cucumbers
• 2 tbsp finely chopped red onion
• 2 tsp balsamic vinegar

Instructions:
1. In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.







2. Prepare a charcoal or gas grill for medium-high direct heat.
3. While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.



4. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.







5. Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.