Lamb and Feta Burgers

Summertime is burger time. But if you’re tired of that same-old ‘Heinz-57 Sauce’ flavored patty, try this tasty burger with an Armenian- Middle Eastern flare. Serve it with Armenian chopped saladNanny’s potato salad, or both!

Ready to eat!
Lamb and Feta Burgers

Yield: about 8 patties (depending on size, of course!)

2 lbs. lean ground lamb (ground beef or turkey can be substituted)

½ medium onion, finely chopped
2 garlic cloves, minced
½ cup minced flat leaf parsley
1 egg, beaten
1 Tbsp. tomato paste diluted in 1/3 cup water (red pepper paste can be substituted for the tomato paste)
2 Tbsp. plain bread crumbs
2/3 c. crumbled feta
1 tsp. ground coriander seed
Salt and Aleppo red pepper to taste (black pepper can be substituted)

1. Mix well. Shape into patties.

Burgers ready to cook

2. Cook in a skillet on the stovetop or grill as you would any hamburger. Be sure to cook thoroughly!

3. Serve in a bun or a pita, topped with a *yogurt-garlic sauce or hummus. If you prefer, serve with a chopped salad or a side of bulgur or rice pilaf.
For the record: I used ground turkey (7%fat) for the recipe.

*Yogurt-Garlic Sauce

16 oz. plain yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste

1. In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well.
2. Chill until ready to serve, allowing flavors to blend. Can be refrigerated for up to 5 days.

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  1. writing jobs August 18, 2011 at 2:54 pm

    It tastes absolutely amazing!

  2. December 6, 2017 at 3:35 pm

    The creation of burgers is a whole art because it is a real food philosophy.


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