Lamb Burgers with Feta and The Usual

Name: Lamb Burgers with Feta and The Usual
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 pounds lamb (preferably freshly ground); 1 tablespoon plus 1 teaspoon The Usual seasoning; ½ cup mayonnaise; 3 tablespoons Creole mustard (preferably Zatarain’s); 4 burger buns; 4 thin slices feta cheese; Thin slices of red onion or pickled yellow peppers, for serving

Fire & Smoke Society Lamb Burgers with Feta and The Usual Seasoning

Scott: What’s for dinner? I need an idea.

Paula: “Have the lambs stopped crying, Clarice?”

Scott: Yikes! I’ll take scary lamb burger references for $100, Alex.

Paula: Sorry, couldn’t resist. It’s burger night at our place and these lamb burgers are fantastic--crowd pleasers for sure. I love keeping them simple, topped with thinly sliced feta cheese, onions, and a final slather of sauce so the meat’s distinctive flavor shines. However, no one would complain if you added juicy slices of beefsteak tomatoes, lettuce, or whatever else puts a skip in your step. If you want to step up your condiment game, spike up the mayo with finely chopped rosemary, garlic, or lemon zest.

Scott: This recipe is perfect. I’m having an old friend for dinner.

Lamb Burgers with Feta and The Usual

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Still more ways to top this burger? Pickled hot cherry peppers, a slather of goat cheese and/or tapenade (olive paste) or strips of bacon. Lamb burgers are also delicious served on crunchy toasted ciabatta rolls.

Image of Lamb Burgers with Feta and The Usual

Ingredients

2 pounds lamb (preferably freshly ground)
1 tablespoon plus 1 teaspoon The Usual seasoning
½ cup mayonnaise
3 tablespoons Creole mustard (preferably Zatarain’s)
4 burger buns
4 thin slices feta cheese
Thin slices of red onion or pickled yellow peppers, for serving

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Directions

Divide the lamb into 4 portions. Press each portion into a patty that’s about ½ inch wider on all sides than your burger buns, pressing gently until they hold together but taking care not to overwork them. Form a slight dimple in the center of each patty. Evenly season the top and bottom of the patties with The Usual. Refrigerate if not using right away.
Combine the mayonnaise and mustard in a bowl.
Prepare a charcoal grill for two-zone cooking and build a medium high fire. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates cleans, then carefully wipe with a lightly oiled towel again.
Grill the burgers over direct heat, flipping and rotating as needed for even cooking (move patties away from the fire if flare-ups occur), until they register 125 F for medium-rare or 135 F for medium, 10 to 12 minutes. Let the patties rest on a large plate for 2 to 3 minutes. Meanwhile, toast the buns over direct heat. Spread the bottom bun with the mayo-mustard mixture, top with the burger followed by a slice of feta and onion. Serve with cucumber salad, if desired.