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burger

  • 2 Thomas’® Original English Muffins
  • ½ lb ground lamb
  • 1 garlic clove, grated
  • 1 tbsp grated red onion
  • 2 tbsp fresh green herbs, finely chopped (parsley, dill and mint are great!)
  • salt & pepper
  • 1 tbsp olive oil

feta sauce

  • 1 cucumber, peeled, seeded and cut lengthwise
  • ½ cup feta
  • recipes/lamb-burger cup plain Greek yogurt
  • juice of 1 lemon
  • zest of 1 lemon
  • handful of dill
  • 1 garlic clove, grated
  • olive oil
  • salt & pepper

slaw

  • ¼ head cabbage
  • 1 carrot, grated
  • ½ red onion, thinly sliced
  • red wine vinegar
  • salt & pepper

Directions

  1. Salt cucumber and place on a paper towel.
  2. In a bowl, add feta and plain Greek yogurt and mix well to break up cheese. Add lemon zest, lemon juice, dill, and garlic.
  3. Squeeze the cucumber into the paper towel to remove water, dice it and add to the mix. Add salt, pepper, lemon juice, and olive oil to taste. Set aside.
  4. In another bowl, mix red cabbage, carrot, red onion, salt, pepper, and red wine vinegar to taste. This is meant to be tangy and sour to set off the richness of the burger and the cool creaminess of the dip so season aggressively.
  5. In another bowl, mix lamb, garlic, onion, lemon zest, herbs, olive oil, and salt & pepper, and gently form into two patties.
  6. Sear the burgers in a pan over medium heat for 2–3 minutes per side. Be careful not to overcook.
  7. Split the English Muffins with hands or a fork and toast lightly, then build burger with all your goodies. Enjoy!

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