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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
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
- Crumble the feta. Use a fork to mash it up with the mayo, garlic, and both paprikas. Season to taste with salt and pepper.
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
- 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.)
- Mix together the lamb, parsley, salt, pepper, and oregano. Shape into 2 patties.
- Cook the patties until desired doneness, about 4 minutes per side for medium-rare.
- While the patties are cooking, toast the buns if you want. (I did.)
- 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.
- To assemble the burgers, top each one with the spread you already made, some cherry peppers, and a drippings-rubbed kale leaf.