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
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Ingredients
- For the Double-Paprika Feta Spread:
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1 ounce
feta cheese
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1 tablespoon
mayo (I used light)
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1
small garlic clove, microplaned or finely minced
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1/4 teaspoon
regular (sweet) Hungarian paprika
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1/4 teaspoon
hot Hungarian paprika
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salt and pepper to taste
- For the burgers and assembly:
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6 ounces
ground lamb
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2 teaspoons
chopped fresh parsley
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1/4 teaspoon
salt
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1/8 teaspoon
ground pepper
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1/8 teaspoon
dried oregano
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2
hamburger buns (I used whole wheat)
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2-4
jarred cherry peppers, wiped dry with a paper towel
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2
leaves of kale
Directions
- For the Double-Paprika Feta Spread:
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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:
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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.)
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Mix together the lamb, parsley, salt, pepper, and oregano. Shape into 2 patties.
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Cook the patties until desired doneness, about 4 minutes per side for medium-rare.
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While the patties are cooking, toast the buns if you want. (I did.)
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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.
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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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