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Recipe Provided By
"Alexis deBoschnek"Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
5
Ingredients
Cucumber Slaw
- 2 Persian cucumbers, (shaved into ribbons with a vegetable peeler)
- 1/4 small red onion, (thinly sliced)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1/2 teaspoon kosher salt
- 2 teaspoons olive oil
- Juice of 1/2 lemon
Burgers
- 1 pound ground American Lamb
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 3/4 cup crumbled feta
- 2 teaspoons olive oil
- 5 slider buns, split and toasted
Directions
DIRECTIONS
In a medium bowl, combine the cucumbers, red onion, parsley, dill, salt, olive oil, and lemon juice and toss to combine.
In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, red pepper flakes, and feta. Mix until well combined. Shape into five 3.5 ounce patties.
Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the lamb burgers and cook for 5 to 7 minutes, without moving, until a crust forms. Flip the burger over and continue to cook for 4 to 6 minutes until desired degree of doneness: 145˚F for medium-rare, 160˚F for medium or 170˚F for well.
Serve the lamb burgers on the slider buns and top with the slaw.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
