Great recipe! I did not have all of the spices on hand (no rosemary and no dill), I only used 2 T of olive oil in the spread, and I cooked the burgers in a skillet. The olive spread was delicious (if you like olives) and was exactly what I was looking for to complement a lamb burger. I strongly suggest using the grill - because of the fat content of lamb, I was constantly having to pour off the drippings that accumulated in the skillet. The lemon presence is pretty strong, considering it is in both the sauce and the meat. I love lemon and thought it added a fresh zing to the burger, but would consider cutting back to 1/2 T lemon zest if making for others. I'm thinking that some yogurt sauce (in addition to the olive spread) would taste pretty wicked. Great, creative recipe. I just wish the calorie content wasn't quite so high... Thanks!!
To add Mediterranean flavor to your burgers, stir feta cheese, oregano, rosemary, and lemon zest into ground lamb or beef, then spread a kalamata olive paste onto the buns.
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- Calories: 790
- Calories from fat: 56%
- Protein: 43g
- Fat: 49g
- Saturated fat: 18g
- Carbohydrate: 42g
- Fiber: 4.4g
- Sodium: 1198mg
- Cholesterol: 151mg
- 6 ounces crumbled feta cheese
- 2 teaspoons minced fresh oregano
- 2 teaspoons fresh rosemary
- 3/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon finely grated lemon zest
- 1 1/2 pounds ground lamb or beef
- 1/2 cup kalamata olives, pitted and chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sugar
- 4 tablespoons olive oil, divided
- 4 kaiser or other sandwich rolls
- 1 large tomato, sliced
- 1/4 medium English cucumber, thinly sliced
- 1/2 medium red onion, thinly sliced
- 8 romaine lettuce leaves
- 1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
- 2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
- 3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
- 4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.
- Note: Nutritional analysis is per burger.
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