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Lamb Burger Recipe | Cook the Book
Ingredients (28)
- 2 (1/4-inch-thick) slices Spanish or sweet onion
- Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed
- Kosher salt and cracked black pepper
- 7 ounces ground lamb
- 3 ounces ground pork
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground coriander
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 scallion, green part only, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- About 2 ounces pork caul fat
- 2 kaiser rolls or sesame buns, or the roll or bread of your choice, brushed with olive oil and toasted
- Htipiti (recipe follows) or lemon wedges and extra-virgin olive oil
- 1/2 Spanish or sweet onion, thickly sliced
- Extra-virgin olive oil
- Kosher salt and cracked black pepper
- 1 cup crumbled feta cheese
- 2 fire-roasted red bell peppers, home-roasted for store-bought, cut into strips
- 1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced
- 1/2 teaspoon dry Greek oregano
- 2 pinches ground coriander
- 2 pinches ground cumin
- 4 small picked sprigs parsley
- 4 small picked sprigs dill
- 1 tablespoon snipped chives or scallion greens, sliced
- 1/4 teaspoon grated lemon zest
Directions
Learn how to make this recipe at Serious Eats