A Conscious Feast by Nicole Aloni

Mediterranean Lamb Burger Recipe

Since I’m focusing on dining al fresco this week, recipes for unusual burgers were an obvious choice.  When I do eat red meat, I usually opt for flavorful, organic, pastured lamb, even when I’m making burgers.  Fortunately, I’ve discovered that my friends enjoy this lamb burger—a lot.  The unusual salmon and bison burgers previously posted on the site are a big hit, too.

When I’m throwing a burger bash, I typically serve at least 2 of those 3 and almost never include a ho-hum beef burger.  Next to these, le bigmac just doesn’t seem special enough for company. If it’s a big gathering, I’ll serve all 3 of these unique burgers.

Be sure to use top quality ground lamb (best if you grind it yourself from boneless leg of lamb) and the simple addition of these bold Mediterranean spices will create a hearty burger that’s just a touch exotic. I’ve included sumac in this recipe for it’s distinctive, tart bite. (In case you’re unfamiliar with this wonderful seasoning, it’s a deep red powder that’s ubiquitous in Middle Eastern and Turkish cooking.)

Serve this in pita with a generous topping of tangy Greek cheese.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A crisp rosé

Makes eight 1/4-pound burgers

• 2 pounds ground pastured lamb (or combine with ground beef)
• 2 tablespoons minced fresh Italian parsley
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon ground sumac
• 1/4 cup chopped onion
• 2 large garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

GARNISH

• arugula or baby spinach leaves
• Tomatoes, sliced
• Hummus, if desired
• Toasted pita or hamburger buns
• 4 ounces feta (my favorites are from Greece and Bulgaria) or kasseri

• Preheat the grill to medium-high.

1. In a bowl, gently combine the lamb, parsley, rosemary, sumac, onion, salt, and pepper. Without too much handling, form the mixture into eight 3/4-inch patties.
2. Grill over a hot fire, under the broiler, or cook in a hot skillet 4 to 5 minutes per side, turning once only.  Resist the urge to flatten these tender morsels with your spatula.
3. Serve in toasted pita with fresh slices of tomato, greens, and hummus. Top with a crumble of feta cheese.