Lamb, feta, olives and pine nuts. They might not make lamb burgers quite like this in Greece but the ingredients are all from that direction and they really should.
by John Pope on April 5, 2016
Aside from the fact that the ingredients are all popular in that particular part of the world there is probably nothing very Greek about these burgers at all, but it’s a more interesting moniker than ‘Lamb and olive, feta, pine nut, rosemary and garlic burgers’. For that reason alone I am sticking with it.
I normally like to write a bit of a story to go with any recipes I post, but there really isn’t one here, it simply goes:
Saw a lamb burger recipe –> Suddenly felt hungry –> Mixed the ingredients around a bit –> Cooked it –> Found it was bloody excellent –> Decided to share.
There is nothing more to say other than that these are very very tasty, but really quite messy to eat. This is probably not a first date in a white shirt kind of burger.
Let’s make burgers
For the burgers
- Minced lamb500 g
- Feta125 g
- Garlic cloves2
- Black olives40 g
- Pine nuts25 g
- Fresh rosemary
- Wild rocket & baby spinach
- Flat leaf parsley
- Salad dressing
- Greek yoghurt
- Lemon juice
- Soft bread rolls
Lightly toast and then chop the pine nuts, chop the olives and dice the feta. It’s really up to you how finely you want to chop things – the rougher they are the more little flavour explosions you get as you eat them BUT the more likely your burgers are to fall apart a bit.
In a large bowl combine the lamb and all of the chopped things. Crush the garlic and add, together with some finely chopped rosemary to taste (I use just under a tablespoon). Season with freshly ground black pepper and some sea salt.
Mix until everything comes together, you are probably going to need to get your hands dirty but that’s all part of the fun. When it is all well mixed divide the mixture into either two mammoth burgers or four sensibly sized ones, wrap them in cling film and put them in the fridge for 30-60 minutes to firm up.
Pour some greek yoghurt into a sieve and leave it over a bowl to strain – you will be amazed at how much liquid comes out over the next hour and what a thick velvety yoghurt you are left with.
Thinly slice some tomatoes and very finely slice a shallot, add them to some washed rocket, spinach and parsley. Whip up a salad dressing from some olive oil, a splash of lemon juice and your favourite vinegar and set aside.
one hour later
Fry the burgers in a little bit of olive or ground nut oil for 4-5 minutes on each side.
Halve and lightly toast the buns, stir a little lemon juice into the strained yoghurt, and toss the salad in the dressing.
Stack everything up – bun bottom, hummus, burger, salad, yoghurt, bun top.
Consume while hot, preferably with some retsina.