California Grilled Lamb Burger Plate
California weeknight tradition reading a ground lamb patty seasoned with garlic, cumin, and mint then grilled hard, stacked into a brioche bun with feta, cucumber tzatziki, and pickled red onion, plated with grilled lemon potatoes for the West Coast Mediterranean-inflected burger plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice red onion and submerge in red wine vinegar with 0.5 tsp salt. Halve potatoes. Coarsely grate half cucumber, slice remainder into rounds. Chop mint and dill. Mince 4 garlic cloves, grate the remaining 2. Crumble feta. Squeeze grated cucumber dry, mix with yogurt, grated garlic, half mint, half dill, juice from 1 lemon, 0.5 tsp salt for tzatziki. Divide lamb into 2 portions. Mix each portion with minced garlic, cumin, paprika, remaining mint and dill, 0.75 tsp salt, 0.5 tsp pepper; shape each into one 2cm patty.
Boil
Bring potatoes to boil in salted water over high heat 4 minutes. Reduce to medium, simmer 12 minutes until fork-tender. Drain, toss with 2 tbsp olive oil, oregano, 0.5 tsp salt. While potatoes cook, heat grill pan over medium-high 4 minutes.
Grill 1
Lay potatoes cut-side down over medium-high heat 8 minutes total, turning once at 4-minute mark, until charred. Transfer to plates, squeeze remaining lemon over. Keep grill pan on heat.
Grill 2
Brush each lamb patty with 1 tbsp neutral oil. Grill over high heat 4 minutes per side undisturbed for medium-rare. Do not press patties. While lamb grills, split brioche buns and toast cut-side down 60 seconds until golden.
Plate
Spread tzatziki on both halves of each bun. Layer butter lettuce on each base, patty, feta, cucumber rounds, drained pickled onion. Close buns. Arrange lemon potatoes alongside each burger with tzatziki on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.