Recipe provided by | Alexis deBoschnek
Serves: 5 Preparation Time: 10 minutes Cook Time: 10 minutes
INGREDIENTS
Cucumber Slaw
2 Persian cucumbers, shaved into ribbons with a vegetable peeler
1/4 small red onion, thinly sliced
1 tablespoon chopped parsley
1 tablespoon chopped dill
1/2 teaspoon kosher salt
2 teaspoons olive oil
Juice of 1/2 lemon
Burgers
1 pound ground American Lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3/4 cup crumbled feta
2 teaspoons olive oil
5 slider buns, split and toasted
DIRECTIONS
In a medium bowl, combine the cucumbers, red onion, parsley, dill, salt, olive oil, and lemon juice and toss to combine.
In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, red pepper flakes, and feta. Mix until well combined. Shape into five 3.5 ounce patties.
Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the lamb burgers and cook for 5 to 7 minutes, without moving, until a crust forms. Flip the burger over and continue to cook for 4 to 6 minutes until desired degree of doneness: 145˚F for medium-rare, 160˚F for medium or 170˚F for well.
Serve the lamb burgers on the slider buns and top with the slaw.