Ingredients

The following ingredients have 4 Servings
  • 2 pounds freshly ground lamb
  • 1/3 cup minced red onions
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 2 tablespoons finely chopped oregano leaves
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried rosemary (optional)
  • 1 teaspoon dried basil (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 8 slices sourdough bread
  • Extra-virgin olive oil
  • 8 thin slices cucumber
  • 1 1/2 cups lightly packed baby spinach leaves
  • 3/4 cup crumbled feta cheese
  • Tzatziki sauce

Instruction

  • In a large bowl, gently mix the burger ingredients until completely combined.
  • Gently shape the meat into 4 patties of equal size and thickness, each about 1/2 pound in weight and 1 inch in thickness. Using your fingertip or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about 3/4 inch thick. (This will help the patties cook evenly and prevent them from puffing on the grill.)
  • Cover and refrigerate the lamb patties for 2 to 4 hours.
  • Prepare your grill for indirect grilling. (The two-zone fire combines direct heat, where the food cooks directly above the coals, and indirect heat, where the food cooks above and to the side of the coals. Direct medium heat is 350°F to 450°F (175°C to 230°C) or being able to hold your hand over the grill for 5 to 7 seconds.
  • Grill the lamb patties over direct medium heat, with the lid closed as much as possible, until well browned on the first side, 4 to 5 minutes.
  • Flip the patties and continue to grill over direct medium heat, 6 to 8 minutes for medium doneness, swapping their positions as needed for even cooking. If it looks like it's cooking too fast, you can slide the burgers to the indirect heat, or the safety zone.
  • While the lamb burgers are finishing on the second side, lightly brush the bread slices with oil and toast them over indirect medium heat, 1 to 2 minutes, flipping once.
  • Serve the lamb burgers warm on the toasted bread with the cucumber, spinach, feta, and tzatziki sauce.