These showstopping lamb burgers have salty and briny capers studded throughout them, and get some earthy notes from cumin. The accompanying feta-yogurt spread is the perfect match: It's creamy and salty, but also has freshness from mint and a hint of warmth from ground nutmeg. Spreading it on both the top and bottom brioche buns envelopes the burgers from both sides and helps hold the burger, red onion, arugula, and cucumber together. If you'd like, serve the burgers with sweet potato fries to round out the meal.

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Credit: Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crumble feta into a medium bowl. Mash using a fork until cheese almost forms a paste. Add yogurt, lemon juice, mint, nutmeg, 2 tablespoons of the oil, and 1/2 teaspoon each of the garlic and pepper; stir to combine. Set aside.

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  • Coarsely chop capers, and place in a large bowl. Add lamb, cumin, salt, and remaining 1 teaspoon garlic and 1/4 teaspoon pepper. Gently stir until incorporated. Shape lamb mixture evenly into 4 (1/2-inch-thick) patties, about 4 inches in diameter.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Cook patties in skillet until browned and crispy on both sides and a thermometer inserted into thickest portion of patties registers 145°F, 3 to 4 minutes per side. Transfer to a large plate or baking sheet. Discard drippings from skillet, but don't wipe skillet clean. Reduce heat under skillet to medium-low. Add brioche buns, cut side down, to skillet; cook until golden brown, about 1 minute. Transfer buns evenly to 4 plates. 

  • Spread 2 heaping tablespoons feta mixture on each bottom bun. Top evenly with lamb patties, arugula, shaved onion, and cucumber. Spread 2 tablespoons feta mixture on each top bun, and replace on burgers. Serve immediately.

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