I was craving some greasy burgers, and I made this Greek lamb burger with pistachio mint pesto. I went Greek and spiced up the burger meat with some dried herbs (you can use fresh) plus some to-die-for sauces full of garlicky, creamy, feta cheesy goodness.
It’s safe to say I’ll be making this again, and I cannot think of a better way to spend this close-out weekend than with a juicy, dripping gourmet burger and a little backyard BBQ with friends.
- Burger Ingredients
- 1 pound of ground lamb
- 2 cloves of garlic, minced
- 2 teaspoons of dijon mustard
- ½ teaspoon of dried parsley
- 1 teaspoon of dried oregano
- ½ teaspoon of dried rosemary
- 1 egg
- Salt and pepper
- 1 red onion, thinly sliced
- 1 large head of iceberg lettuce
- Pesto Ingredients
- 1 bunch of mint (about 1 cup)
- 1/3 cup of pistachios
- 1 clove of garlic
- Juice of ½ lemon
- Olive oil
- Salt and pepper
- Crumbled feta
- Combine all burger ingredients, except the onion and lettuce, in a large bowl. Mix with your hands until just combined (don’t overmix) and divide into 4 large patties. Round them out and flatten slightly to about 1-inch thick, making a dent in the middle of each with your thumb.
- Season the burger exterior with salt and pepper and refrigerate on a plate while you make the pesto. You can also turn on your grill at this point.
- To make the pesto, combine all the ingredients except the olive oil and the feta in a food processor and blend until combined, and the pistachios form rice-sized pieces.
- Slowly drizzle in the olive oil until you reach your desired consistency (keep it a little chunky) and then fold in some crumbled feta. Set aside.
- Once the grill is hot, cook the patties on the indented side up and cook for 5 to 6 minutes per side until cooked to the desired doneness (5to 6 minutes per side is about medium).
- Thinly slice the red onion and then prepare the buns. Assemble the burgers with chosen greens, then serve.