Cook The Book: Lamb Burger Recipe

Name: Cook The Book: Lamb Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4-inch-thick) slices Spanish or sweet onion; Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed; Kosher salt and cracked black pepper; 7 ounces ground lamb; 3 ounces ground pork; 1 tablespoon Dijon mustard; 1/2 teaspoon ground coriander; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped dill; 1 scallion, green part only, finely chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon ground fennel; About 2 ounces pork caul fat; 2 kaiser rolls or sesame buns, or the roll or bread of your choice, brushed with olive oil and toasted; (; ) or lemon wedges and extra-virgin olive oil; 1/2 Spanish or sweet onion, thickly sliced; Extra-virgin olive oil; Kosher salt and cracked black pepper; 1 cup crumbled feta cheese; 2 fire-roasted red bell peppers, home-roasted for store-bought, cut into strips; 1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced; 1/2 teaspoon dry Greek oregano; 2 pinches ground coriander; 2 pinches ground cumin; 4 small picked sprigs parsley; 4 small picked sprigs dill; 1 tablespoon snipped chives or scallion greens, sliced; 1/4 teaspoon grated lemon zest

Servings: persons

2 (1/4-inch-thick) slices Spanish or sweet onion
Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed
Kosher salt and cracked black pepper
7 ounces ground lamb
3 ounces ground pork
1 tablespoon Dijon mustard
1/2 teaspoon ground coriander
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 scallion, green part only, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
About 2 ounces pork caul fat
2 kaiser rolls or sesame buns, or the roll or bread of your choice, brushed with olive oil and toasted
(
) or lemon wedges and extra-virgin olive oil
1/2 Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 cup crumbled feta cheese
2 fire-roasted red bell peppers, home-roasted for store-bought, cut into strips
1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced
1/2 teaspoon dry Greek oregano
2 pinches ground coriander
2 pinches ground cumin
4 small picked sprigs parsley
4 small picked sprigs dill
1 tablespoon snipped chives or scallion greens, sliced
1/4 teaspoon grated lemon zest

1
Brush the onion slices with a little oil and season with kosher salt and pepper. On a hot grill pan or cast-iron skillet, grill until tender. Separate the onion into rings and chop fine.
2
In a bowl, combine the chopped grilled onion, lamb, pork, mustard, coriander, parsley, dill, and scallion. Season liberally with kosher salt and pepper. With clean hands, combine the mixture evenly and divide in half.
3
Place a 4- to 5-inch ring mold on a clean work surface (if one side is wider, place the wider side down). Lay a piece of caul fat over the top with a few inches overhanging all around. Place half the lamb mixture in the center and press down to form a thick, flattened disk. Wrap the overhanging caul fat up and over the top, overlapping a bit but trimming off extra bits and pieces. Smooth the caul fat so that it is flat to the surface. Repeat to make the second burger, and place them on a piece of parchment. Cover with another piece of parchment and refrigerate for a couple of hours if not using immediately.
4
Preheat a charcoal or gas grill, ridged cast-iron grill pan, or cast-iron skillet, until hot. Brush the burgers lightly with olive oil and season with kosher salt and pepper. Place the side with the caul fat down first, grill, and turn over until firm and char-marked on both sides, to your desired doneness. Transfer to the bun of your choice and top with a spoonful of
5
(or drizzle with some lemon juice and extra-virgin olive oil). Serve with french fries (optional).
6
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onions until tender and slightly char-marked. Separate into rings.
7
In a food processor, combine all of the remaining ingredients and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.

1023

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 (1/4-inch-thick) slices Spanish or sweet onion, Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed, Kosher salt and cracked black pepper, 7 ounces ground lamb, and more.

Yes, Cook The Book: Lamb Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Lamb Burger

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