Greek Lamb Burgers with Mint-Feta Pesto
2 Tbs. finely chopped shallot
2 Tbs. finely chopped fresh mint
1 Tbs. Dijon mustard
2 tsp. dried rosemary, crushed
2 clove garlic, minced
2 lb. (750 g.) ground lamb
1 cup (1 oz./30 g.) loosely packed fresh mint leaves
2 Tbs. pine nuts
1/8 tsp. red pepper flakes
1/2 cup (4 fl. oz./125 ml.) extra-virgin olive oil, plus more if needed
6 oz. (185 g.) feta cheese, crumbled
Kosher salt and freshly ground black pepper
1. Place shallot (or onion), mint, and jalapenos in a food processor, and chop until fine
2. Transfer the chopped portion into a medium/large bowl. Add dijon mustard and rosemary, mix together. Then slowly work in ground lamb until everything is evenly mixed.
3. Divide into 6 equal portions. Shape each portion into a patty about 1 inch thick
4. Cook as appropriate, either on outdoor or Foreman grill.
In a blender or food processor, combine the mint, pine nuts and red pepper flakes and pulse until the mint is chopped. With the machine running, slowly add the oil in a thin, stead stream, processing until a thin paste forms. If the paste is too thick, add a little more oil. Add the feta cheese and pulse 3 or 4 times to mix. Alternatively, for a more rustic sauce, transfer the mint mixture to a bowl and stir in the feta just until combined. Season with salt and black pepper.
Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature and stir just before serving. Makes about 3/4 cup (6 fl. oz./180 ml.).