Lamb And Feta Burgers
makes 4 burgers
Salty, tangy feta mixed with parsley and mint perk up ground lamb in a Greek-inspired burger that may be too special for a bun. Make sure to use a red wine that you like to drink for the best flavor.
1 pound ground lamb
2 teaspoons olive oil
1 cup feta, finely crumbled
1 teaspoon red pepper flakes
1 tablespoon chopped parsley
1 tablespoon chopped mint
2 cloves minced garlic
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
prep: 10 minutes
total: 40 minutes
large bowl
large oven-safe, nonstick sauté pan
digital instant-read meat thermometer
1. Preheat the oven to 350F and put the rack in the middle position.
2. Form the burgers: in a large bowl, combine the lamb, 1 teaspoon of olive oil, crumbled feta, red pepper flakes, parsley, mint, garlic and pepper. Using your hands, mix the lamb just enough to incorporate the ingredients; mixing it more will make the burgers tough.
3. Divide the lamb into 4 equally sized burgers, each about 1-inch thick. Season them on both sides with a sprinkling of salt and pepper.
4. Heat the remaining 1 teaspoon of olive oil in an oven-safe, nonstick skillet over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone for 2-4 minutes to sear. When the bottoms are very brown, flip them and brown the other side another 2-4 minutes.
5. Remove the burgers to a baking dish, pour in the red wine and cover with foil. Cook to 145F for medium-rare or 160F for well-done, 10-15 minutes.
6. Let the burgers rest, loosely covered with foil, for 5 minutes before serving.
