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: 145ËšF for medium-rare, 160ËšF for medium or 170ËšF 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
