Lamb and Feta Burger with arugula and watermelon salad
- Mint, fresh - 6 leaves, chopped
- Lamb, ground - 1 1/4 lbs
- Cheese, feta - 2 oz, crumbled
- Garlic powder - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
- Hamburger buns - 4
- Lettuce, romaine - 2 outer leaves, torn
- Eggplant and Red Pepper Pesto (ingredients listed separately) - ~1 cup
- Bell peppers, red - 3
- Eggplants, Chinese or Japanese - 1 1/2 lbs (substitute Italian eggplant)
- Garlic - 3 cloves
- Walnuts - 1/4 cup
- Lemon juice - 1 Tbsp
- Watermelon (opt) - 2 cups, cubed
- Maple syrup - 2 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, cooking - 3 Tbsp
- Arugula - 4 oz
- Cheese, feta - 2 oz, crumbled
- Roast vegetables - (This makes enough for 2 nights.) Fire up the grill or turn on the oven’s broiler. Core stem out of peppers. Pierce eggplants all over with a fork. Brush peppers and eggplants with some cooking oil. Place over direct heat on the grill or broil on a sheet pan for 6 minutes each side. When peppers are charred and eggplants are soft, place them in a mixing bowl and cover with a plate to help steam off skins. When cool enough to handle, scrape flesh out of eggplants and peel skins off of red peppers. (Discard skins.) This video shows you how to roast peppers. (Can be done up to 5 days ahead)
- Make pesto - Combine flesh of eggplants, peppers, garlic, and walnuts in the bowl of a food processor. Pulse until everything is combined and smooth. Finish with lemon juice and taste to season with some salt and pepper. (Can be done up to 5 days ahead)
- Make lamb patties - Chop mint. Mix ground lamb with mint, crumbled cheese (portion for burgers), garlic powder, paprika, salt, and pepper. Divide into 3” / 7.5 cm wide and 3/4” / 2 cm thick patties. Cover and refrigerate if not grilling within 30 minutes. (Can be done 1 day ahead)
- Watermelon - Cube watermelon.
- If cooking on the grill: Heat grill to 500F / 260C degrees. Brush grill grates with some cooking oil and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed. Continue cooking until lamb reaches 160F / 71C degrees.
- If cooking on the stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with some oil and then place patties on heated oil. Sear on each side for ~2 minutes. Reduce heat and continue cooking until lamb reaches 160F / 71C degrees.
- Toast hamburger buns.
- Transfer burger patties to a plate and let rest, covered, for 5 minutes.
- In a large mixing bowl, whisk together maple syrup and vinegar. Add oil while whisking. Top with arugula, crumbled cheese (portion for salad), and watermelon. Toss gently to combine.
- If pesto has been made ahead and refrigerated, reheat it briefly in the microwave. (Remember to reserve half for Tuesday.)
- Tear lettuce into pieces.
- Assemble burgers with pesto, patties, and lettuce. Enjoy with salad on the side.
This meal has 28 reviews
Burger and salad were good, especially the unexpectedly tasty flavor combinations in the salad. The “pesto” needed a lot of doctoring up - lots of salt and lots of acid (used red wine vinegar and sherry vinegar.) Then it turned out well, but a lot of work (even though for two meals)
Don’t think we charred the eggplant and red pepper enough - kind of bland pesto. But concept was good, salad was good, super minimal clean-up was awesome! (With weekend meal prep.)
We really loved this! Though totally put our own spin on it - the grocery store didn't have eggplant, so we ended up making a yogurt/mint/lemon sauce to put on the burgers instead. Super tasty! Loved the feta in the burgers, and loved the classic summertime salad!
Solid meal. I used ground chicken instead of lamb and it was still great. The salad was fantastic!
The burger was great and the salad too. Watermelon in a salad is actually good! Who knew? The pesto though -- very so-so. I'm fairly certain the eggplant was not cooked all the way through by the time the peppers were done. I've never cooked eggplant before, so I really didn't know what to expect. After cutting that open and seeing the inside, I will most likely never cook eggplant again.
The "pesto," is really more of a less flavorful baba ganoush so next time I'll add some tahini and lean into it. It needed a LOT of salt, and I also added some zatar seasoning. The lamb burgers are delicious. I had a head of iceberg so used that in the salad and added mint. 💯