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LAMB AND OLIVE BURGERS WITH LEMONY FETA AÏOLI
This Greek-inspired burger, by Bull Chef Jeff Parker, hits in all the right spots. The ground lamb is mixed with chopped Kalamata olives and sun-dried tomatoes, fresh oregano and garlic. I added a little optional twist of quick pickled cucumber because my mom always served vinegar soaked cucumbers with lamb to help cut through the richness of the meat… they work really well on with the flavors of the burger. With the all of this Greek-ness going on, it just wouldn’t be complete without some briny feta cheese stirred into a lemony aïoli topping.
1½ pounds ground lamb
1½ tablespoons chopped fresh oregano (or 2 teaspoon dried)
2 teaspoon chopped fresh mint (or 1 yeaspoon dried)
¼ cup black olives - preferably Kalamata olives
1 tablespoon chopped oil-packed sun-dried tomatoes
2 cloves garlic, minced
1 tablespoon blasamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
Sliced beef steak tomato
Thinly sliced red onions
Quick Pickled Cucumbers (optional recipe below)
Lemony Feta Aïoli (recipe below)
Loosely, yet thoroughly, toss together all of the burger ingredients in a large bowl. Divide the mixture and shape into four patties. Set aside in refrigerator until ready to grill.
Set up grill for direct cooking over high heat; brush and oil grill before cooking. Place burgers on hot grill and cook for 4-5 minutes on each side for medium.
Serve hot on pita bread with baby greens, tomatoes, red onion slivers, pickled cucumbers, and a dollop of Lemony Feta Aïoli.