Greek Lamb Burgers with Mint-Feta Pesto
  • Cooking Time: 6
  • Servings: 4-6
  • Preparation Time: 20
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. finely chopped fresh mint
  • 2 jalapenos
  • 1 Tbs. Dijon mustard
  • 2 tsp. dried rosemary, crushed
  • 2 clove garlic, minced
  • 2 lb. (750 g.) ground lamb
  • Mint-Feta Pesto
  • 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. Burgers:
  2. 1. Place shallot (or onion), mint, and jalapenos in a food processor, and chop until fine
  3. 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.
  4. 3. Divide into 6 equal portions. Shape each portion into a patty about 1 inch thick
  5. 4. Cook as appropriate, either on outdoor or Foreman grill.
  6. Mint-Feta Pesto:
  7. 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.
  8. 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.).