Lamb Juicy Lucy Burger
How to make Lamb Juicy Lucy Burger Recipe - This is a take on an inside-out cheeseburger, made famous at bars in Minneapolis. The preparation went global, with versions popping up as far away as France. People there stuffed their burgers with Roquefort cheese, instead of the classic American slices used in the Midwest. We imported some Greek influence, stuffing ground lamb with feta cheese and oregano. Extra napkins, please.
Ingredients:
3 pounds (1.4 kg) lamb shoulder (or ground lamb)
2 tablespoons (12 g) finely chopped fresh mint
2 tablespoons (8 g) finely chopped fresh parsley
2 tablespoons (28 ml) olive oil
1 tablespoon (6 g) lemon zest
2 cloves garlic, minced
3/4 cup (150 g) whole milk Greek yogurt
1 cup (150 g) crumbled feta cheese
6 ounces (170 g) Brie, cut into 6 thin wedges or slices
Kosher salt and fresh cracked black pepper, to taste
Oil, for cooking
2 tablespoons (6 g) dried oregano, preferably Greek
6 eight-inch (20 cm) pita rounds
Recommended toppings: Arugula, olive tapenade, thinly sliced cucumber, cherry tomatoes
Method:
Cut the lamb into strips and freeze until stiff but not frozen, about 45 minutes. Grind the lamb according to technique in chapter 1.
In a large bowl, mix the ground lamb with mint, parsley, olive oil, lemon zest, and garlic. Shape into 12 thin patties and set out on a platter or baking sheet.
Spread yogurt on 6 patties, starting from the middle and working out toward the perimeter. Leave about a 1/2-inch (1 cm) border uncovered all around. Still avoiding the edges, sprinkle feta cheese over the yogurt and top with a piece of Brie.
Place the remaining patties on top. Press down firmly with your hands and crimp the edges to seal. Wrap each patty individually in plastic wrap. Refrigerate at least 2 hours or overnight. These burgers are equally delicious prepared on the grill or skillet. Whichever equipment you use, prepare your cooking surface for high heat. If you’re grilling, prepare a kettle grill.
Clean the grill grate well with a stiff wire brush. Or heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
Season the patties with salt and pepper. Brush the grill or skillet with oil. If cooking indoors in a skillet, cook for 3 to 5 minutes per side until a thermometer inserted into a burger registers 125°F (52°C). If grilling, cook for 3 to 5 minutes per side.
Transfer the burgers to a platter, sprinkle with oregano, and allow to rest for 3 minutes. To serve: Slit pita rounds open and place 1 burger inside each. Spread with tapenade and top with arugula, cucumbers, and/or tomatoes. YIELD: 6 burgers
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