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Sirloin Beef and Lamb Burgers with Feta and Cilantro Mint Sauce

Sirloin Beef and Lamb Burgers with Feta and Cilantro Mint Sauce on plate

Ingredients

  • For the Cilantro - Mint Sauce

  • 1/3 cup reduced fat Greek yogurt or plain non-fat (drained for about 30 minutes in a paper towel lined colander)
  • 3 tablespoons chopped green onion
  • 1/3 cup fresh mint leaves, lightly packed, coarsely chopped
  • 3/4 cup cilantro leaves, lightly packed
  • 1 1/2 tablespoon minced jalapeno
  • 2 cloves garlic, minced
  • salt, to taste
  • For the Burgers

  • 3/4 pound lean ground sirloin
  • 3/4 pound lean ground lamb
  • 1 large clove garlic, minced
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mint leaves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional Ingredients:

  • 6 hamburger buns, preferably whole grain
  • 6 slices ripe tomatoes
  • 6 slices red onion
  • Red lettuce or spinach leaves

Method

    Step 1

  • Make the Cilantro-Mint Sauce:

    Combine all the ingredients in the work bowl of a blender or food processor. Pulse until the vegetables are finely minced and all is well combined. Cover and refrigerate until ready to serve.
  • Step 2

  • Make the Burgers:

    Combine all the ingredients in a large bowl. Using your hands mix to combine. Divide and form 6 patties.
  • Step 3

  • Preheat the grill to medium high. When the grill is ready, place the patties on; cover and cook, turning once, about 4 minutes per side, or to your desired degree of doneness. Remove and cover to keep warm.

    Place the bun halves on the grill and grill until lightly toasted.

    To Serve: Place a patty on each bun, top with Cilantro-Mint sauce, add tomato slice, onion, lettuce or spinach and serve.

 

This recipe for Sirloin Beef and Lamb Burgers with Feta and Cilantro Mint Sauce is certainly a mouthful. A very nice mouthful both in name and taste; and a great change up to your “regular” hamburger.

Let’s start with the burger part of the burger.

The combination of lamb and beef works so nicely together. The slightly salty feta cheese mixed into the well-seasoned meats, melts, from the inside, adding wonderful flavor to each bite. You can change the ratio of beef to lamb if you choose, but I think 50-50 is perfect. Neither the lamb nor the beef overpowers the other flavors in the burger. The burger, of course, can be grilled to your personal preference, I prefer mine medium rare.

 

A great change from your “typical” burger.

 

The Cilantro-Mint Sauce really helps take this burger to another level! I used Greek yogurt in my preparation because it’s thicker, with less water than regular yogurt. If you do use regular yogurt, you will need to drain it for about 30 minutes to eliminate the excess liquid that is typical in regular yogurt. You don’t want a soggy bun now, do you? To drain the yogurt, fold some paper towels, or use a paper coffee filter, and set it into a small colander.  Spoon the yogurt into the paper and set it over a bowl to drain. After about a half of an hour, you will have what is called yogurt cheese, thick and creamy.

 

Putting the Feta inside provides creaminess from within.

 

The rest is pretty easy.

Toast your buns. I always toast my buns. Toasted buns not only taste better than non-toasted buns; they hold up to the juicy burger much better. I hate it when my bun falls apart in the middle of my meal. It’s one way that Five-Guys Burgers ® fail, IMHO, non-toasted buns. Well, they will toast them if you ask them to but not as a matter of course. In-N-Out®, they toast their buns. In and Out wins …

Ripe tomatoes: Ripe, summertime tomatoes. If you are making this in the winter months and can’t get a proper tomato, and you know you can’t get a proper tomato in the winter months, then eliminate the tomato. I’d rather have no tomato than a tasteless nothing piece of red on my burger. So this is a summer burger!

Red onion: To eliminate the harshness of the onion, do as I do and soak it in ice water for about 15 minutes. You will be amazed at how it mellows it out. All the flavor without the sting. And if you have a problem with raw onions and your digestive system, I have found this soaking method eliminates that too.

The greens: With the bold flavors of the burger and sauce, I like to use spinach as my “green”. Red leaf or romaine lettuce would work as well. Iceberg lettuce is just too watery and wimpy; but if you love it and can’t live without it, well then, go ahead and use it.

These burgers grill up beautifully and go perfectly with my Minted Watermelon Salad.

 

Sirloin Beef and Lamb Burgers with Feta and Cilantro Mint Sauce on plate

Sirloin Beef and Lamb Burger with Feta and Cilantro Mint Sauce



LindySez: Cook your burgers your way. Serve them for lunch, or dinner. If you want to serve wine, the earthy flavors call for an earthy wine…Cab Fran is a great choice. If you want to get a little less earthy, try a Merlot or Sangiovese.

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