Lamb Burgers with Feta-Yogurt Spread

Name: Lamb Burgers with Feta-Yogurt Spread
Total time: 30 min
Ingredients: 6 ounces feta cheese in brine, drained; 0.75 cup plain whole-milk strained yogurt (such as Greek-style yogurt); 1 tablespoon fresh lemon juice (from 1 lemon); 1 tablespoon chopped fresh mint; 0.25 teaspoon ground nutmeg; 0.25 cup extra-virgin olive oil, divided; 1.5 teaspoons grated garlic (from 2 medium garlic cloves), divided; 0.75 teaspoon black pepper, divided; 3 tablespoons drained and rinsed capers, patted dry; 1.5 pounds ground lamb; 1 teaspoon ground cumin; 0.5 teaspoon kosher salt; 4 brioche burger buns, split; 0.5 cup baby arugula (1/2 ounce); 0.25 cup thinly shaved red onion (from 1 small [7 ounces] onion); 8 (1/4-inch) English cucumber slices (sliced on a sharp diagonal) (from 1 small [10 ounces] cucumber)

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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.

By

Marianne Williams

Published on July 18, 2022

Caper Lamb Burgers with Feta Yogurt Spread — Photo: Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley

Active Time:

30 mins

Total Time:

30 mins

Servings:

4

Ingredients

6 ounces feta cheese in brine, drained
¾ cup plain whole-milk strained yogurt (such as Greek-style yogurt)
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon chopped fresh mint
¼ teaspoon ground nutmeg
¼ cup extra-virgin olive oil, divided
1 ½ teaspoons grated garlic (from 2 medium garlic cloves), divided
¾ teaspoon black pepper, divided
3 tablespoons drained and rinsed capers, patted dry
1 ½ pounds ground lamb
1 teaspoon ground cumin
½ teaspoon kosher salt
4 brioche burger buns, split
½ cup baby arugula (1/2 ounce)
¼ cup thinly shaved red onion (from 1 small [7 ounces] onion)
8 (1/4-inch) English cucumber slices (sliced on a sharp diagonal) (from 1 small [10 ounces] cucumber)

Directions

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.
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.