- 1¼ pounds ground lamb
- ½ cup chopped onion
- 4 ounces (about ¾ cup) crumbled feta cheese
- ¾ teaspoon kosher salt
- ¼–½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (if cooking on stovetop)
- 1 medium tomato, sliced
- ½ cup Charmoula
- 4 good-quality hamburger buns or sandwich rolls, toasted
Lamb, feta, and charmoula—a spicy North African condiment made with fresh herbs and dried spices—take a traditional American dish in an unexpected direction. We can pretty much guarantee that these burgers will make you the star of any barbecue, but they’re great cooked in a skillet on the stove, too.
- In a large mixing bowl, thoroughly mix lamb, onion, feta, salt, and pepper. Form mixture into 4 patties. If cooking on the stove, heat vegetable oil over medium-high heat until hot but not smoking, or simply heat a barbecue to mediumhigh, and cook burgers about 5 minutes per side for medium (or shorter or longer to achieve desired doneness).
- Divide burgers, tomato slices, and charmoula evenly among the 4 buns.
- Make it ahead
- The lamb patties can be formed and stored, wrapped in plastic, in the fridge for several hours prior to cooking.