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- Servings
- 4
Ingredients
- 2 pounds freshly ground lamb
- ⅓ cup minced red onions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh oregano
- 2 teaspoons minced garlic 1½ teaspoons kosher salt
- 1 teaspoon dried rosemary, optional
- 1 teaspoon dried basil, optional
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 8 slices sourdough bread, each about ½ inch thick Extra virgin olive oil
- 8 thin slices ripe tomato
- 1½ cups lightly packed baby spinach leaves
- ¾ cup Treasure Cave® Feta Cheese, crumbled
Directions
- In a large bowl gently mix the burger ingredients until evenly distributed. Gently shape the meat into 4 patties of equal size and thickness, each about ½ pound and 1 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about ¾ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate for 2 to 4 hours.
- Prepare a two-zone fire for medium heat.
- Brush the cooking grate clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until well browned on the first side, 4 to 5 minutes. Turn the patties over and continue to grill over direct medium heat, 6 to 8 minutes for medium doneness, swapping their positions as needed for even cooking.
- While the burgers are finishing on the second side, lightly brush the bread slices with oil and toast them over indirect medium heat, 1 to 2 minutes, turning once and swapping their positions as needed for even cooking.
- Serve the lamb burgers warm on the toasted bread with the tomato slices, spinach, and cheese.
© 2007 Weber-Stephen Products LLC. Recipe from Weber’s Charcoal Grilling™. Used with permission.
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