Lamb Burgers

I know it’s a sad excuse, but I’ve just been too busy to blog. Well maybe I should say that I haven’t set aside time to blog. Lately I haven’t felt like preparing anything extraordinary or blog-worthy, mainly because I’ve been too busy writing and developing recipes for other sites. I recently tested a recipe from Michael Psilakis’ new cookbook, How to Roast a Lamb: new greek classic cooking, and posted a very positive review on Project Foodie. My favorite recipe (so far) is his Lamb Burgers. I’ve made my own version of lamb burgers many times, but the results were never this great. It could be his liberal use of fresh herbs, the delicious red pepper-feta sauce, or the caramelized onions that he incorporated in this tasty treat. I tweaked the recipe slightly, eliminating a couple of his steps. Generally, I don’t like to when transcribing someone else’s recipe, but by doing so saves a considerable amount of time and sourcing. If you don’t own a Greek cookbook or would like to update your collection, I really think this one is great…that is until mine comes out. Someday soon I hope.

Lamb Burgers

From Michael Psilakis’ How to Roast a Lamb: new greek classic cooking (Hachette Book Group, New York, New York. 2009) This recipe makes 2 burgers and easily doubles (which I did) for 4.

2 medium-thick slices of Spanish or sweet onion

Canola oil

Kosher salt and fresh-ground black pepper

7 oz. ground lamb

3 oz. ground pork

1 Tbsp. Dijon mustard

1/2 tsp. ground coriander

1 Tbsp. finely chopped parsley

1 Tbsp. finely chopped dill

1 scallion, finely chopped

2 garlic cloves, pressed

1/2 tsp. ground cumin

1/2 tsp. ground fennel

2 rolls or buns

Htipiti (see below)

1. Brush onion slices with a little oil and place in a non-stick or cast iron skillet on medium-high heat. Season with salt and pepper and grill until tender, about 3 minutes on each side. Separate and chop; set aside.

2. In a bowl, combine the onion, lamb, pork, mustard, coriander, parsley, dill, scallion, and garlic. Season liberally with salt and pepper. With clean hands, combine mixture evenly and divide in half.

3. Shape each half into patties and grill or fry on medium-high heat until desired doneness. Transfer to bun and top with Htipiti.


This makes more than enough for the burgers. Save remaining sauce and use as dip, or serve alongside other grilled meats.

1/2 Spanish or sweet onion, thickly sliced

Extra-virgin olive oil

Kosher salt and fresh-ground black pepper

1 cup crumbled feta cheese

2 fire-roasted red peppers, cut into strips

1 to 2 pepperoncini, sliced

1/2 tsp. dry Greek oregano

2 pinches ground coriander

2 pinches ground cumin

4 small picked parsley sprigs

4 small picked dill sprigs

1 Tbsp. finely chopped scallions

1/4 tsp. fresh lemon zest

1. Brush onion slices with a little olive oil and season with salt and pepper. Place onion in a non-stick or cast iron skillet and grill on medium-high heat until tender; separate into rings.

2. In a food processor, combine all the remaining ingredients and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.