Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro's. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.
1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1"-thick patties; set aside.
2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 2|
|Calories from Fat: 963 (66%)|
|Amt Per Serving||% DV|
|Total Fat 107g||143 %|
|Saturated Fat 41.4g||207 %|
|Monounsaturated Fat 47.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 270.3mg||83 %|
|Sodium 1257.5mg||43 %|
|Potassium 1517.4mg||40 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 44.9g|
|Protein 71.4g||102 %|
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Calories per serving: 1450
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