Pickled Feta Lamb Burgers

Ingredienta


Patties

Extra-virgin olive oil
2 red onions, 1 cut into ¼-inch dice and 1 sliced for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 ½ pounds ground lamb
½ bunch fresh dill, finely chopped
½ bunch fresh mint, finely chopped
2 sprigs fresh oregano, finely chopped
Zest of ½ lemon
4 burger buns
1 beef steak tomato, sliced for garnish
2 cups baby spinach, for garnish

Pickled Feta Spread

1 cup champagne vinegar
1 tbsp. sugar
½ tbsp. kosher salt
2 mint tea bags
1 bay leaf
3 fresh mint stems
3 fresh dill stems
3 fresh oregano stems
8 oz. feta, coarsely crumbled
½ cup plain Greek Yoghurt


Instructions

adding the vinegar, sugar, salt, tea bags, bay leaf and herbs stem to a
small sauce pan along with 1 cup of water.
Heat the mix until the sugar and salt has dissolved. Remove from heat and let
cool.

Place the feta in a small container. Add the vinegar mixture and make sure
that the feta is submerged in the liquid. Let sit for a couple of hours outside
the refrigerator.

Strain the feta from the pickling liquid and discard the tea bags, bay leaf and
stems. Place the feta in a food processor and add the yoghurt. Pulse until fully
combined.

Next coat a large frying pan with olive oil, add the diced onions and with salt
and crushed red pepper.

Bring the pan to medium-high heat and cook the onion for approx. 3-4 min.
Add the garlic and cook for another 2-4 min. Turn the heat off and let cool.
After this take, a large bowl and mix the lamb, the cooled onion mixture, the
dill, mint, oregano, lemon zest and ½ to ¾ cups of water. Sprinkle with salt
and mix well.

Preheat the frying again once more and divide the lamb mixture into 4 equal
patties and sprinkle with salt. Cook the burgers for approx. 4-5 min. per side
for medium-rare. When done, remove the patties from the pan and let them
rest for 3-4 min.

Then take the burger buns and spread a layer of the pickled feta spread on
both sides, add a patty and various garnish of your liking and serve.