Ingredients:

  • 2 lbs ground lamb (80/20 lean-to-fat ratio)
  • 3 cloves garlic, minced
  • 0.5 cup red onion, finely grated
  • 0.25 cup fresh mint, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup Panko breadcrumbs
  • 6 oz Greek feta cheese, crumbled
  • 0.25 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 6 brioche buns
  • 1 English cucumber, sliced
  • 0.5 cup pickled red onions
  • 2 cups baby arugula

Instructions:

  1. In a large mixing bowl, combine the ground lamb, minced garlic, grated onion, mint, parsley, oregano, cumin, coriander, salt, pepper, and Panko breadcrumbs. Use your hands to mix gently until just combined, being careful not to overwork the meat.
  2. Divide the mixture into 6 equal portions (approximately 5.3 oz each). Shape into 1-inch thick patties. Use your thumb to create a slight indentation in the center of each patty to prevent doming during cooking.
  3. Prepare the whipped feta by placing the feta cheese, Greek yogurt, lemon juice, lemon zest, and olive oil in a food processor. Blend until completely smooth and creamy.
  4. Cook the patties using your preferred method. For stovetop: Sear in a cast-iron skillet over medium-high heat for 4 minutes per side. For grilling: Cook for 4-5 minutes per side. Ensure the internal temperature reaches 145°F for medium-rare or 160°F for medium.
  5. Toast the brioche buns until golden. Spread a generous amount of whipped feta on the bottom bun, layer with baby arugula, place the lamb patty, and top with cucumber slices and pickled onions.