Greek Lamb Burger

Greek Lamb Burger

While I was in New York, my boyfriend and good friend were very much into eating burgers. I wasn’t a huge fan of burgers (besides In ‘n Out of course), but when every menu in the city that consisted of a burger was revamped with all sorts of exciting bells and whistles, I naturally began ordering them too. My favorite was most definitely the Lamb Burger at The Breslin, which was nestled into the Ace Hotel. I just had to try and recreate the glorious, flavor-dense burger at home. One of the components that made it so unique was the house-made cumin mayo, so I put myself up to the challenge. And I think it came pretty close.

Greek Lamb Burger 1

Greek Lamb Burger
Makes 4
4 Brioche buns
1 pound ground lamb
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. ground cumin
Cumin mayo (recipe below)
1 large red onion, sliced thin
1/2 medium yellow onion
4 slices feta cheese (crumbled feta works fine too)
Olive Oil
Salt & Pepper
Cumin Mayo
Yields 1 and 2/3 cups mayo
5 large egg yolks
1 1/2 cups canola oil
2 Tbsp. lemon juice
1 Tbsp. ground cumin
1 tsp. salt
1 tsp. siracha
1 tsp. dijon mustard
In a food processor, add the egg yolks, ground cumin, salt, siracha, and dijon mustard. Start pulsing the food processor, and slowly stream in the canola oil. Spoon the mayo mixture into a separate bowl, and fold in the lemon juice. Set aside in the refrigerator if not immediately using.
**If you aren’t up to making this mayo from scratch, just mix store-bought mayo with the lemon juice, cumin, salt, siracha, and dijon.
Directions for the burger:
1. FIRST OFF make the burger patties by mixing together the ground lamb, salt, pepper, paprika, and ground cumin. Form into four patties, set on a plate and LOOSELY drape a piece of plastic wrap on top. I recommend letting it rest in the fridge for at least 8 hours, or up to 24 hours, to seriously intensify the flavors. **This is optional but I highly recommend it.
2. Make the cumin mayo (recipe above).
3. Make the caramelized onion – In a large skillet, drizzled with olive oil, add the sliced red and yellow onion. Sprinkle with salt, and drizzle with a little more olive oil on top, toss to make sure all the onions are coated with olive oil. Cook at medium-low heat for about 20-30 minutes. Set aside.
4. Toast the brioche buns on the grill. Set aside. Then, grill the lamb burger patties until desired doneness (I like my lamb medium). Add the feta on top of the burgers right before they are done.
Spread the cumin mayo on the bottom of the toasted brioche bun, then add the lamb topped with feta, caramelized onion, a small handful of arugula, and the top of the bun that has more cumin mayo spread on it 
Enjoy with a light Greek salad, or just some shoestring fries with cumin mayo to dip ’em in (HEY! You made that mayo from scratch – so why not use it! Not to mention – it’
Greek Lamb Burger 2

xo, d

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