Ingredients:

  • 1.5 lbs ground lamb (80/20 lean to fat ratio)
  • 0.5 cup feta cheese, crumbled
  • 3 cloves garlic, minced into a paste
  • 0.25 cup fresh mint, finely chiffonaded
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp lemon zest, freshly grated
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 clove garlic, grated (for sauce)
  • 4 brioche buns, split
  • 1 cup baby arugula
  • 1 red onion, thinly sliced into rounds
  • 1 English cucumber, sliced on a bias

Instructions:

  1. Chill the lamb. Keep your 1.5 lbs ground lamb in the fridge until the very moment you are ready to mix. Note: This prevents the fat from melting into your hands, which leads to a greasy burger.
  2. Combine aromatics. In a large bowl, whisk the garlic paste, mint, parsley, oregano, cumin, lemon zest, salt, and pepper.
  3. Incorporate the lamb. Gently break the lamb into the bowl and add the 0.5 cup crumbled feta.
  4. Mix with restraint. Use your fingertips to toss the ingredients together until just combined. Don't squeeze the meat or it will become tough.
  5. Shape the patties. Divide into 4 equal portions and shape into rounds about 2 cm thick. Make a small thumbprint indentation in the center of each to prevent the burger from bulging into a ball while cooking.
  6. Prepare the aioli. Stir together the mayonnaise, lemon juice, and grated garlic in a small bowl until velvety.
  7. Heat the skillet. Place your cast iron over medium high heat for 3-5 minutes until a drop of water dances and evaporates instantly.
  8. Sear the patties. Place patties in the pan (work in batches if needed). Cook for 4-5 minutes until a deep brown crust forms and they release easily from the pan.
  9. Flip and finish. Flip and cook for another 3-4 minutes until the internal temperature hits 63°C for medium.
  10. Toast and assemble. Toast the brioche buns in the lamb fat, then layer the aioli, arugula, patty, onion, and cucumber.