Lamb Burgers with Rosemary Onions & Feta Cheese
These burgers featured fresh rosemary from our herb garden in addition to locally raised ground lamb and delicious buns made by a local bakery. The caramelized onions seasoned with rosemary gave them a sweet element. And the sourness of yogurt with the saltiness of feta really took these over the top.
2 T olive oil
1 large sweet onion, thinly sliced
1 T fresh rosemary, minced
1 1/4 lbs ground lamb
1 1/2 T fresh rosemary, minced
1-2 tsp freshly ground pepper (or to taste)
3/4 tsp salt
1 T balsamic vinegar
Greek style yogurt
Heat olive oil in a large skillet over medium-high heat. Add onions and cook until beginning to brown. Add rosemary, stir to combine, and turn heat to LOW. Continue to cook until well caramelized, stirring occasionally.
Meanwhile, mix together lamb, rosemary, salt, pepper, and balsamic vinegar. Divide into four patties and allow to rest for 1/2 hour or so at room temperature (I think this allows the flavors to marry -- and it gives the lamb a chance to warm up a bit before grilling).
Heat grill to medium (we like these made on a charcoal grill). Grill burgers 3-5 minutes/side or until they reach the appropriate stage of doneness. It's approximately 3 minutes for a burger that is medium-rare.
Serve burgers on a bun that has been slathered with Greek yogurt, with crumbled feta cheese and a liberal spoonful of onions.
We talk about this recipe HERE.