Lamb Burgers Stuffed with Feta

Many people enjoy lamb but just serve it on special occasions, mainly because the price of lamb can be quite high. This is a quick and economical way to enjoy lamb courtesy of Jacque Pépin.

The surprise feta in the middle makes these burgers extra delicious served as they are, or as a sandwich. The yogurt sauce adds a perfect tang and freshness to the meat.

Lamb Burgers Stuffed with Feta
(Serves 4.)

• 1 pound lean ground lamb
• 1 cup coarsely chopped cremini or button mushrooms
• 1/3 cup finely chopped onion
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 cup crumbled feta cheese
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper to taste
• Yogurt-Cucumber Sauce (recipe follows)

Lamb Burgers Stuffed with Feta
and Served with Yogurt-Cucumber Sauce

Mix together the ground lamb, mushrooms, onion, garlic, cumin and oregano.  Shape into 4 burgers, 1-inch thick.  Make a shallow indentation in the center of each burger and divide the cheese among each indentation.  Carefully bring the outer edge of the burger over to cover the cheese and press gently to seal.

Heat a grill pan or large skillet to medium-high heat.  Brush the burgers with olive oil and sprinkle with salt and pepper.  Place the burgers in the pan and cook for about 4 minutes or so on each side until nicely browned and slightly pink inside.

Serve on a plate or on a toasted bun with the yogurt-cucumber sauce.


Yogurt-Cucumber Sauce
• 1 cup plain yogurt, preferably Greek
• 1 cucumber, peeled and shredded on a large box grater
• 1 1/2 tablespoons fresh mint, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste

Stir together and refrigerate until serving.

Oatmeal Raisin Cookies

I wasn't allowed to visit my mother-in-law without a batch of these cookies. She could not eat nuts, but they are just as good without them. They are soft and full of flavor, but if you like your cookies crisp, cook them a little longer.

Oatmeal Raisin Cookies
(Makes about 4 dozen.)

• 2 cups flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 whole eggs
• 1 egg yolk
• 3 teaspoons milk
• 2 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups raisins (I prefer golden raisins)
• 2 cups chopped pecans or walnuts (optional)

Preheat oven to 375°F.

Oatmeal Raisin Cookies

Sift together the flour, cinnamon, baking soda and salt into a bowl; set aside. 

Place the butter in the bowl of an electric mixer and mix on high speed until light and fluffy. Beat in the sugars. Add the eggs and egg yolk, milk and vanilla and beat until light and fluffy. Reduce the speed to low, add the flour mixture and mix just until incorporated. Mix in the oats, raisins and nuts (if using) on low speed.

Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing 2 inches apart. Bake until light brown, about 12 minutes. Let cool on the baking sheet for 1 minute. Transfer cookies to wire racks to cool completely. Store in an airtight container in the refrigerator for up to 1 week.

Spicy Chicken Balls

For those that aren't big beef or pork eaters, these chicken balls are just the ticket. They are full of flavor and easy to whip up for a party or snack.

Spicy Chicken Balls
(Makes 40 3/4-inch chicken balls.)

• Vegetable oil
• 4 tablespoons butter
• 1/3 cup spicy picante sauce
• 1 pound ground chicken
• 1 large egg
• 1/2 celery stalk, minced
• 3/4 cup bread crumbs
• Salt and freshly ground black pepper, to taste

Preheat the oven to 450°F.


Spicy Chicken Balls

Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and picante sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the salsa mixture, ground chicken, egg, celery, bread crumbs, and salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish.

Bake for 15 to 20 minutes, or until the chicken balls are firm and cooked through. They can be served with your favorite dipping sauce or with a warmed 1/2 and 1/2 combination of tomato sauce and picante sauce.