Lamb Burger with Feta Mustard Sauce
Serving: 4
Preparation time: 15 minutes
Cooking time: 10 to 12 minutes
Dominic Lamirande
@DomCooks
Ingredients
Feta/Mustard Sauce
- 1 cup (150 g) feta cheese
- 2 tbsp (30 ml) Maille Dijon Original Mustard
- Juice of ½ a lemon
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (2 g) fresh mint leaves, chopped
- Black pepper, to taste
- Pinch of salt
- 1 tbsp (15 ml) water, if needed
Burgers
- 1,3 lb. (600 g) ground lamb meat
- 1 tsp (5 ml) extra virgin olive oil
- 1 tsp ( 5 ml) Maille Dijon Original Mustard
- 2 tbsp (2 g) fresh mint leaves, finely chopped
- 1 tsp (5 g) kosher salt
- Black pepper, to taste
- 4 small brioche buns or potato rolls
- Tomatoes slices and arugula leaves
- Smoked gouda cheese, grated
Preparation
- Prepare the sauce: In a small food processor or with a hand blender, mix the feta cheese, lemon juice, honey, Dijon mustard, extra virgin olive oil, mint, salt, pepper, and water. The sauce should be creamy and smooth. If the texture is too thick, add more water.
- Preheat the BBQ: Heat your barbecue to high.
- Prepare the burgers: In a large bowl, mix the ground lamb, extra virgin olive oil, mint, sea salt, and pepper. Avoid over-mixing and divide the mixture into four equal patties.
- Grill the patties: Place the patties on the grill. Using a butter knife or brush, spread Maille Dijon Original Mustard on each patty. Cook for 3-4 minutes on each side, ensuring a nice caramelization. After flipping, lower the heat and add the cheese. Let it melt and set aside.
- Toast the buns: Grill the buns on the BBQ, being careful not to burn them.
- Assemble the burgers: Spread the feta mustard sauce on each bun, place the lamb patty on top, followed by tomato slices and arugula. Add more Maille Dijon Original Mustard on the top bun. Enjoy!
