Lamb Burger with Baby Arugula and Feta Cheese
- 1 lb ground lamb (see note)
- 1 lb ground pork (see note)
- 1 medium onion
- 2 tablespoons Aleppo pepper flakes (see note)
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon granulated garlic
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt
- 1 tablespoon olive oil
- Whisk all the ingredients for the Chile-LimeChipotle Sauce in a medium bowl until blended.Refrigerate until ready to serve.
- Peel and finely grate the onion. Mix with all theother burger ingredients in a large bowl.
- Form the mixture into eight 1-inch-thick patties.Place the patties on a baking sheet or SwissDiamond double-burner griddle, then coverand refrigerate for 30 minutes.
- After the patties have chilled, preheat a SwissDiamond grill pan over medium-high heat.
- Cook for two minutes per side to sear, thenreduce heat to medium-low and cook to desireddoneness.
- For the topping, drain the sun-dried tomatoesand coarsely chop. Toss with the arugula, fetacheese, and red onions in a small bowl.
- Remove the hamburgers from the grill pan andlet rest on a cutting board for 10 minutes.
- Serve on toasted hamburger buns with thearugula mixture and Chile-Lime Chipotle Sauce.
your local grocery store can usually grind it for you!
Aleppo is a Turkish crushed chili. It is similar to an
ancho chili in flavor, with a little more heat. If not
available, red pepper flakes may be substituted.