GREEK LAMB AND TAPENADE BURGER
About the Recipe
Growing up in Michigan, Greek Town was always one of my favorite places to visit (and eat!). This is a burger that incorporates some of my favorite Traditional Greek ingredients!
1 lb. ground lamb
1/2 cup feta cheese crumbles
1 tbsp. fresh flat leaf parsley, chopped
1 tbsp. fresh mint, chopped
1 clove of fresh garlic, minced
1/4 tsp. each, salt and pepper
2 cups fresh spinach leaves, stems removed
4 slices fresh tomato
4 Kaiser rolls
1 roasted red bell pepper
1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)
9.5 oz jar pitted Kalamata Olives, drained
2 tbsp. Capers
2 tbsp. fresh chopped Parsley
2 large basil leaves
1 scallion, chopped
juice from 1/2 lemon
Make the tapenade: Add the roasted red pepper, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor. Pulse until items are roughly chopped. Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.
Make the burgers: Heat a grill or grill pan on high heat.
In a large mixing bowl, add ground lamb, feta, parsley, mint, minced garlic and egg. Season with salt and pepper. Mix with your hands until well combined. Form four burger patties with the meat mixture.
Grill on high heat for 5-6 minutes on each side, until desired temperature is achieved. Remove from heat and set aside.
Place the buns on the grill face down for 1 minute to toast.
Assemble the burgers: place a few spinach leaves the bottom layer of the buns, top with a slice of tomato, a burger patty and then about 1/4 cup tapenade. Add top layer bun and Serve immediately.