Greek Lamb Burgers Recipe
Mix up your burger game by making these with lamb and topping with feta, hummus, and a grilled mushroom and pepper mixture.
Servings 4 serves
- 1 ½ pounds ground lamb
- 2 teaspoons Worcestershire sauce
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups thickly sliced button or cremini mushrooms
- 2 small red onions, sliced
- 1 red sweet pepper, stemmed, seeded, and cut into strips
- ⅓ cup crumbled feta cheese
- ⅓ cup hummus, to serve (optional)
- ¾ cup arugula (or other greens), to garnish (optional)
- 4 kaiser rolls, split and toasted
In a large bowl combine lamb, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables, hummus, and feta on toasted buns.