Monday, May 23, 2016

Greek Lamb Burgers with Feta Salad

Let's talk about summer. More specifically grilling. The grill is basically my best friend during the summer because a) it keeps the heat out of the house, and b) my husband cleans it up afterwards. My personal favorite thing to throw over those hot coals? Burgers. More specifically (I'm getting down to the nitty gritty today) burgers that are so full of flavor, but only require a minimal amount of ingredients. I have been finding myself recently minimizing the amount of work that it takes to get dinner on the table, but refuse to sacrifice flavor. Good quality meat is the first step to having delicious burgers. Then hand mixing in some fresh herbs and high-quality spices that will result in the perfect flavor profile.

Greek Lamb Burgers with Feta Salad

Makes 4
  • 1/3 cup fresh mint, chopped
  • 2 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 tbsp. olive oil, separated
  • 1 1/2 lb. ground lamb
  • 4 hamburger buns or kaiser rolls, halved
  • 1 1/2 cups baby spinach leaves
  • 1/4 red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1 tbsp. balsamic vinegar
In a medium bowl, mix together the mint, paprika, cinnamon, salt, 1 tbsp. of the olive oil, and the lamb. Form into patties and set aside.

In another bowl, toss together the spinach, onion slices, feta, and vinegar. 

Heat up the grill over medium high heat. Grill the burgers for 4 minutes on each side, until only a little pink remains in the center. 

Serve burgers atop the split buns, then top with the feta salad.

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