Tuesday, August 14, 2012


Feta, mint patties that will later go into the middle of a lamb patty.

Did I mention that my husband, Staffan's mother is French? This translates into a guy who knows his way around the kitchen. He's so good ---- really, really good and he loves food.  I start with this fact because I'm all: green, grainy or treats; he, on the other hand, loves meat. Since this wasn't my forte area, when we met, (and dare I say that I wanted to ... impress) I've worked hard on finding recipes that always work. This recipe is one of those simple winners. The feta tenderizes the meat and the chopped mint isn't overpowering, in this combination. Patties can be made earlier in the day, which makes it easy for entertaining. Top with sliced tomatoes and/or cucumber along with a tzatziki or a dollop of Greek Yogurt on a toasted pita. Staffan approved:

1/2 cup packed mint leaves, finely chopped
2 garlic cloves (optional)
1/2 cup crumbled feta
1 1/4 lb ground lamb
Sea Salt
Black Pepper

Prepare a medium grill.

Mince and mash the garlic with pinch of sea salt, then gently stir together with mint, feta, and black pepper. Form this mixture into patties (You will need one feta patty per lamb burger) Now, form firm lamb patties (4-8 depending on the size) and with a sharp knife, delicately slice the burger horizontally, without fully cutting the burger in 1/2. Place the feta patty in the middle of the burger and pinch closed. Repeat with remaining lamb and filling.

Season burgers with salt and pepper.

I've recently heard a chef recommend to brush a heating grill rack 4 or 5 times before grilling to create a stick free surface while grilling. Grill burgers, turning once, 8 to 10 minutes total for medium-rare.

Something you might like:
MINT tea and other mint drinks
Chicken Pesto Pasta
Haricot Vert


  1. Looks so gorgeous. I'll have to try.

    1. Tested and true! If you prefer chicken, this is good with chicken, feta and rosemary or basil instead!


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