Lamb Burgers

Ingredientai

¼ cup harissa paste

¼ cup Hellmann’s or Best Foods mayonnaise

1 pound freshly ground lamb

Flaky salt

Freshly ground black pepper

1 tablespoon vegetable oil

¼ cup (½ stick) unsalted butter

1 rustic baguette

1½ cups arugula

Whipped Feta (garlic 2, cream cheese, feta 2, chives)

Pickled Onions

Nurodymai

PICKLED ONIONS:

Fill mason jar with sliced red onions

In a pot, mix a cup of water and a cup of red wine vinegar

Add a big pinch of salt

Optionally add peppercorns, dried oregano, chili flakes

Bring to a simmer then turn off heat

Pour over onions and close lid

Let sit in refrigerator for a couple hours.

*Good for up to 2 months in the fridge.

WHIPPED GARLIC FETA

Slice tops off 2 bulbs of garlic

Add olive oil, salt and pepper and wrap in tinfoil.

Roast at 350 for 45 minutes or until squishy/starting to brown.

Blend a large cube of feta until it turns to small crumbles.

Add a brick of cream cheese, roasted garlic, pepper, ½ cup of olive oil, mint, chives, juice of half a lemon.

Blend.

If you’d like it softer add sour cream or more olive oil.

*Great on a cracker.

HARISSA MAYO

Mix Equal parts mayo and harissa paste. Adjust amount of harissa depending on desired spice.

LAMB BURGER

Form 8 oz patties of lamb and heavily season with salt and pepper on both sides.

Add to very hot oiled pan.

Let sear for 4 minutes until deep brown crust has formed.

Flip and sear for another few minutes then add a large knob of butter.

Turn heat down and baste patties in butter for 4-5 minutes then remove from heat.

BUILDING THE BURGER

Spread Harissa mayo on a toasted baguette.

Add a little pile of arugula.

Add patty.

Spread a thick layer of whipped feta on patty.

Add pickled onions.

Top with toasted baguette.

Cut in half.