These fantastic and flavorful burgers are a treat for the perfect Summer grilling parties. Prepare the patties the day ahead for better flavor and when your guests arrive, grill them to perfection on your Pro Grand Steam Grill.
In a bowl combine the lamb, garlic, shallots, ground cumin, Dijon mustard, oregano and parsley. Season the outsides of the patties with a generous amount of salt and pepper, to taste. Shape the lamb into 6 patties and set aside. Pro tip: prepare the patties the day ahead for better flavor and when your guests arrive, grill them to perfection on your Thermador Pro Grand® Steam Range with Professional Grill.
In large bowl whisk together olive oil, lemon zest, lemon juice, balsamic vinegar, sugar, salt and pepper. Then toss in the feta cheese, arugula, red onion, cucumber and mint leaves. Chill the salad in the refrigerator.
Heat the grill on the Pro Grand® Steam Range over medium-high heat. Brush the grates with oil. Grill the lamb patties for about 4 minutes on each side for medium-rare, or cook to your desired temperature. Cover the patties with foil and allow to rest for 5 minutes.
Prepare the buns by brushing the cut sides of the hamburger buns with olive oil and grill the buns, until golden brown, about 1 minute. Place each lamb patty on half a burger bun and top with the feta and arugula salad. Top the burger with the remaining half of the bun and enjoy!
For the lamb burgers:
2 pounds ground lamb
3 large cloves of garlic, minced
2 medium shallots, minced
½ teaspoon ground cumin
1 teaspoon Dijon mustard
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons fresh minced parsley
½ teaspoon kosher or sea salt, plus more to taste
Fresh cracked black pepper, to taste
Olive oil, for brushing
6 hamburger buns
For the Feta and Arugula salad:
8 ounces feta cheese, crumbled
4 cups fresh arugula
¼ medium red onion, thinly sliced
½ cup diced cucumber.
¼ cup chopped mint leaves
3 Tablespoons olive oil
Zest of 1 medium lemon
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
½ teaspoon sugar
¼ teaspoon kosher or sea salt
Fresh cracked black pepper to taste