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