Feta-Stuffed Lamb Burgers With Tangy Spinach Slaw
Got extra ground lamb meat? Try this Feta Lamburgers With Spinach Slaw recipe that you'll surely love. Read to learn more.
Equipment
- Charcoal or gas grill (or grill pan)
- Large mixing bowl
- Instant-read thermometer
- Small mixing bowl
- Spatula (wide, for flipping burgers)
Ingredients
- 3 tablespoons quick-cooking rolled oats 15g
- 1 medium egg white
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¾ pound ground lamb 340g
- ⅓ cup feta cheese crumbled, divided — ¼ cup for stuffing, remaining for topping, 50g
- 2 stalks green onions finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard Dijon-style
- 1 teaspoon granulated sugar
- 1 medium tomato sliced
- ¼ cup black or Kalamata olives sliced, about 40g
- 1 ½ cups fresh spinach stems removed, chopped, 45g
- 4 medium burger buns split and lightly toasted
Instructions
- In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Divide the lamb mixture into eight equal portions and flatten each into a thin patty about 4 inches (10cm) wide and ¼ inch (6mm) thick.3 tablespoons quick-cooking rolled oats, 1 medium egg white, ¼ teaspoon ground black pepper, ¼ teaspoon salt, ¾ pound ground lamb
- In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture in the centre of four of the patties, leaving a ½-inch (1cm) border around the edge. Top each with one of the remaining four patties and firmly pinch the edges together all the way around to seal. Run your thumb around the seam a second time to ensure no gaps remain.⅓ cup feta cheese, 2 stalks green onions
- In a bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.2 tablespoons red wine vinegar, 1 teaspoon mustard, 1 teaspoon granulated sugar, 1 ½ cups fresh spinach
- Grill the stuffed burgers over medium-hot coals for 5 to 6 minutes per side, until the internal temperature reaches 160°F / 71°C on an instant-read thermometer. Avoid pressing down on the patties with the spatula — this forces out juices and can break the feta seal.
- Place each cooked burger on the bottom half of a toasted bun. Top with a generous handful of spinach slaw, sliced tomato, sliced olives, and any remaining crumbled feta. Close with the top half of the bun and serve immediately.4 medium burger buns, 1 medium tomato, ¼ cup black or Kalamata olives, ⅓ cup feta cheese
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium-low with a splash of water, 3–4 minutes per side, until the internal temperature reaches 165°F / 74°C.
Freezer: Freeze cooked patties individually wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble and seal stuffed patties up to 24 hours ahead; wrap tightly and refrigerate until ready to grill.
Slaw Tip: Toss the spinach slaw before you start grilling so it has time to soften slightly — but make it fresh each time, as dressed spinach turns soggy after a few hours.
Sealing Technique: After pinching the edges of each stuffed patty closed, run your thumb around the entire seam a second time to ensure a tight seal. Any gap will allow the feta to leak out during grilling.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 29gProtein: 22gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 73mgSodium: 720mgPotassium: 440mgFiber: 2gSugar: 5gVitamin A: 1459IUVitamin C: 9mgCalcium: 165mgIron: 4mg
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