| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces good quality feta cheese
- 1 tablespoon red wine vinegar
- 1/2 small clove garlic, grated
- 2 teaspoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds good quality ground lamb
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried mint
- 3/4 teaspoon smoked sea salt (large crystals – if using fine salt cut this amount in 1/2)
- 1/2 teaspoon freshly ground black pepper
- 4 slices mozzarella cheese
- 4 good quality kaiser rolls or hamburger buns, split
- Romaine lettuce
- Sliced tomato
- Sliced red onion
- Mild banana pepper rings
- English cucumber slices
Instructions
- Add all ingredients for dressing to the bowl of a small food processor and pulse to combine. Remove to bowl and set aside to allow the flavors to blend.
- Mix all the ingredients for burger patties (do not overwork). Divide the meat into 4 equal patties that are a little larger in diameter than the size of your bun, so that when they shrink after cooking they will fit the buns perfectly.
- Heat a grill pan, cast iron skillet, or outdoor grill to medium heat. Once the grill is hot, cook burgers about 3 to 4 minutes per side, or until desired doneness is reached. Do not overcook or the burgers will be dry.
- Top each burger with mozzarella cheese during the last 2 to 3 minutes of cooking.
- Lightly toast the cut sides of your buns either on the grill or under the oven broiler.
- Spread some of the feta dressing on the bottom half of each bun, top with a burger patty, romaine lettuce, sliced tomato, red onion, banana pepper rings, and sliced cucumber. Spread some feta dressing on the top halves of the buns and cover the burgers.
- Grab lots of napkins! If you’ve done it right you’ll need them! Enjoy – and maybe even go back for seconds! (Yes – it’s that good!)
Reviews
We followed directions EXCEPT that we took chef Silakis’ advice and substituted plain yogurt for the mayonaise. It was excellent. Thanks to you Dani for such a great idea.