Photo: Whitney Ott; Styling: Lindsey Lower
We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.
Serves 4 (serving size: 1 burger)
1. Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.
3. Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.