Lamb Burgers with Cumin Mayonnaise and Feta

A lot of our food inspiration comes from experiences we have while eating out, traveling, or exploring new foods and ingredients. This particular recipe was directly inspired by April Bloomfield's lamb burger from The Breslin in New York City after Andy had the lucky experience of sampling it there for himself. He came back from New York raving about this silly lamb burger, so I asked him to describe it. He told me it was a lamb patty topped with salty feta, red onion, and some sort of cumin mayonnaise on a ciabatta-style roll... and that was about it. Salty, lamby, melt-in-your-mouth perfect burger goodness. I was jealous! Because we haven't had a chance to go [back] to The Breslin, we decided to make our own version of their famous burger at home, and after many trials we have a version that comes pretty darn close, according to Andy anyways. 

After doing some research, we found out that chef Bloomfield has a bakery that creates rolls specifically for her lamb burger, and because we haven't found the perfect Bostonian substitute we often just eat this bunless (we convince ourselves we do it that way because it's healthier... whatever, don't judge). Oh, and as a note on the red onion... don't skip it! It's the secret ingredient, I swear :o)

Thanks to the folks at Lilac Hedge Farm for bringing their delicious ground lamb to our local farmer's market!

Lamby goodness from Lilac Hedge Farm...mmmm

Lamb Burgers with Cumin Mayonnaise and Feta

Yield: 4 burgers

Ingredients
3 tbsp mayonnaise
1/2 tsp ground cumin
1 lb ground lamb
kosher salt
oil, for greasing skillet

toppings:
4 ounces of feta cheese, sliced into four 1/4 inch slices
1/4 red onion, peeled and sliced thin
ciabatta rolls (optional)


Directions
In a small bowl, mix together the mayo and cumin and set aside.

Preheat the oven to 400 degrees. Form the lamb into four patties and allow to sit at room temperature for about 30 minutes (ideally). Generously salt both sides of the burgers with kosher salt. 
Heat a cast iron skillet to medium heat and lightly oil, then add the burgers. Cook on each side for approximately 3 minutes, then transfer the skillet to the oven for about 5-8 minutes or until the internal temperature of the burgers is 145 degrees for medium rare (160 for medium). Remove to a plate and cover with foil to rest for about 5 more minutes before serving (resting is important to keep the burgers juicy!). 

Top each burger with some of the cumin mayo, a slice of feta, and some thinly sliced red onion. Serve and enjoy! Yum!