Ingredients:

  • 1 lb ground lamb (80/20 lean-to-fat ratio)
  • 3 cloves garlic, minced
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 medium lemon, zested
  • 0.25 cup feta cheese, crumbled
  • 4 brioche buns
  • 0.5 cup tzatziki sauce
  • 1 cup fresh arugula
  • 4 slices red onion
  • 1 large tomato, sliced

Instructions:

  1. In a chilled large mixing bowl, combine the ground lamb, garlic, mint, oregano, cumin, lemon zest, salt, and pepper. Use your fingertips to gently toss until spices are distributed. Do not over-mix.
  2. Divide the mixture into four equal 4-ounce portions. Shape into discs 1-inch thick and slightly wider than the buns. Use your thumb to create a deep indentation in the center of each patty.
  3. Place the shaped patties in the refrigerator for 10 minutes to firm up the fats before cooking.
  4. Heat a cast iron skillet or grill over medium-high heat until wisps of smoke appear. Sear the patties for 4–5 minutes on the first side without moving them to develop a mahogany crust.
  5. Flip the burgers and cook for an additional 3-4 minutes until the internal temperature reaches 145°F for medium-rare or 160°F for medium. Assemble on buns with tzatziki, arugula, red onion, and tomato.