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.