Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.
- 2 tbsp. plus 2 tsp. extra-virgin olive oil
- 3 tbsp. minced yellow onion
- 12 oz. ground lamb
- 4 oz. ground pork
- 2 tsp. dijon mustard
- 1 tsp. each finely chopped parsley, mint, and dill
- 1 tsp. dried Greek oregano
- 1⁄2 tsp. ground coriander
- 1⁄2 tsp. ground cumin
- 3 cloves garlic, finely chopped
- 1 scallion, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup crumbled feta cheese
- 10 Leaves baby arugula
- 8 black olives in oil, drained, pitted, and roughly chopped
- 8 sun-dried tomatoes in oil, drained and roughly chopped
- 2 tsp. fresh lemon juice
- 2 hamburger buns, toasted
- Heat 2 tbsp. oil in an 8″ skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1″-thick patties; set aside.
- Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.