Cast Iron

Lamb Burgers with Double-Paprika Feta Spread, Cherry Peppers, and Kale

October  4, 2022
0 Ratings
  • Serves 2
Author Notes

I fell in love kale salad this winter, but when my obsession with it finally started to wear off, wow!, I just wanted a burger, stat. This craving wasn't patient enough to wait for a trip to the grocery store. These lamb burgers were what I ended up making with what I found in the freezer and fridge. I only used 6oz. of lamb because that was all I had, but I would probably bump it up to 8 oz. next time, and maybe add some thinly sliced red onion to the topping. —pantryhero

What You'll Need
  • For the Double-Paprika Feta Spread:
  • 1 ounce feta cheese
  • 1 tablespoon mayo (I used light)
  • 1 small garlic clove, microplaned or finely minced
  • 1/4 teaspoon regular (sweet) Hungarian paprika
  • 1/4 teaspoon hot Hungarian paprika
  • salt and pepper to taste
  • For the burgers and assembly:
  • 6 ounces ground lamb
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon dried oregano
  • 2 hamburger buns (I used whole wheat)
  • 2-4 jarred cherry peppers, wiped dry with a paper towel
  • 2 leaves of kale
  1. For the Double-Paprika Feta Spread:
  2. Crumble the feta. Use a fork to mash it up with the mayo, garlic, and both paprikas. Season to taste with salt and pepper.
  1. For the burgers and assembly:
  2. Preheat a ridged grill pan to medium-high heat and brush with a little vegetable oil. (Or use a cast iron skillet, but I liked using the ridged pan because it let some of the grease drip off.)
  3. Mix together the lamb, parsley, salt, pepper, and oregano. Shape into 2 patties.
  4. Cook the patties until desired doneness, about 4 minutes per side for medium-rare.
  5. While the patties are cooking, toast the buns if you want. (I did.)
  6. When the burgers are done cooking, remove the pan from the heat. Wait a few minutes, then rub some of the lamb drippings into the 2 kale leaves until they're soft and shiny.
  7. To assemble the burgers, top each one with the spread you already made, some cherry peppers, and a drippings-rubbed kale leaf.

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