Spinach, Lamb, and Feta Burgers à la ThorneBrook Farms
Jil says, "This is a lamb burger I used to top a salad with roasted veg + basil pesto as the dressing. Oh my lanta... Whew! It was good!"
This recipe makes use of some seasonal spring items that are easy to find on our pages right now: lamb, spinach, and feta. Jil Davis of ThorneBrook Farms once again sends us a delicious idea for a dinner that’s sure to delight.
Since we have these amazing local ingredients, it’s easy to include them in your market haul and slip this recipe into your meal planning rotation. You can make the burgers and the sauce over the weekend and just pull them out to cook and enjoy on the designated evening. An easy, delicious weeknight meal!
· 1 lb of ground lamb
· Fresh or frozen spinach—about 8 oz.
· 8 oz. feta cheese (more or less, according to your taste)
· Salt and pepper
If you’re using fresh spinach, you need to sauté it first to wilt it down a little. If you’re using frozen spinach, put the frozen greens in a colander and let them thaw, then squeeze the water out of them with your hands. Use only a handful of the thawed, squeezed greens.
Once the spinach is ready, crumble the feta into a large bowl, add the spinach, and crumble the ground lamb into the bowl as well. Add salt and pepper. Toss with your
hands until well mixed, then form into burgers and cook in a skillet or on the grill.
Not feeling the burgers? Spread the meat combo out on a sheet pan, put it in the oven, and bake until browned and sizzling. Then try one of these equally delicious ideas:
· Combine with fresh spinach and tzatziki sauce* in a pita pocket;
· Create a Mediterranean bowl with brown rice, pickled veg, arugula, and tzatziki;
· Use the burger or the meat mixture as a salad topper.
*Tzatziki sauce is easy to make. Shred cucumbers of any kind until you have about ½ a cup. Salt the shreds lightly, toss, and put them in a colander to drain while combining the other elements of the . Let them drain for at least 15 minutes. Combine 1 cup of plain Greek yogurt, some chopped dill, about a tablespoon of fresh lemon juice, pepper, and a crushed garlic clove. Squeeze the cucumber shreds with your fist to get most of the water out before adding to the yogurt mixture, then stir in. Adjust the sauce to your taste with the addition of more salt, lemon, dill, whatever. Eat right away, or better yet, let it sit in the fridge overnight so the flavors will meld.