Lamb Burger Recipe

Mix

In a large bowl combine ground lamb and ground beef. Add the minced shallot, minced garlic, chopped parsley, cumin, coriander, kosher salt, and black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep patties tender.

Form patties

Divide the mixture into four even portions (about 6 oz each). Shape each portion into a patty about 3/4-inch thick and make a slight indentation in the center of each patty with your thumb to help prevent doming while cooking. Chill patties in the refrigerator for 15 minutes to firm up (optional but recommended).

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add patties (work in batches if needed). Cook for 4–5 minutes per side for medium (adjust time for desired doneness), flipping once. Internal temperature for medium is about 145°F (63°C) for lamb/beef blend. Remove patties to a plate and let rest for 5 minutes.

In a small bowl combine crumbled feta, finely chopped roasted red pepper, lemon zest, red pepper flakes, and 1 teaspoon olive oil. Stir gently to combine into a chunky spread. Taste and adjust seasoning if needed. Refrigerate until assembly.

In a small bowl whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth. Taste and adjust acidity or salt. Cover and chill until ready to use.

In a mixing bowl combine thinly sliced fennel, shredded cabbage, and thinly sliced red onion. In a small jar or bowl whisk together lemon juice, olive oil, white wine vinegar, honey (or maple), salt, and black pepper to make the dressing. Pour dressing over the vegetables and toss to combine. Let sit 10–15 minutes to marry flavors. Reserve some fennel fronds to sprinkle on the finished burger.

Toast buns: brush cut sides of buns with butter or a little olive oil and toast on a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon garlic aioli on the bottom half of each bun. Place a cooked lamb-beef patty on top of the aioli. Spoon about 1–2 tablespoons red pepper feta over each patty. Add a generous handful (about 1/4 cup) of fennel slaw on top of the cheese, then add optional lettuce or arugula if using. Finish with a final dollop of aioli on the top bun if desired, place top bun on burger, and serve immediately.

Serve suggestion: accompany with oven fries or a simple green salad and lemon wedges. Leftover aioli and red pepper feta keep refrigerated up to 3 days; slaw best same day.