Back of Must Make: Spike's Spectacular Lamb Burger When it comes to burgers, there are certain chefs that you can count on for awesome recipes. Bobby Flay and Rachael Ray are old standbys while Spike Mendelsohn is a relative newcomer to take the burger world by storm. I've got a copy of the former Top Cheftestant's cookbook, and it's amazing! It's filled with creative condiments, scrumptious shakes, and most importantly, unbelievable burgers. Take his lamb burger, for example. The ground lamb is infused with fresh herbs and chopped onion. Once cooked, the succulent patty is topped with whipped feta and a thick yogurt sauce. The messy but exquisite burger is unlike any other I've tasted. It's hearty, juicy, salty, and creamy. You've got to try it out: check out Spike's recipe now. Lamb Burger From The Good Stuff Cookbook by Spike Mendelsohn IngredientsWhipped feta 1 pound feta cheese, crumbled 1/3 cup chopped jalapeño peppers 1/4 cup extra virgin olive oil 1 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice Cumin-Scented Yogurt 1 teaspoon ground cumin 2 cups plain Greek yogurt 1/2 cup fresh lemon juice 1 1/2 teaspoons salt Lamb Burgers: 1/2 pound arugula 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 32 ounces ground lamb 8 ounces ground pork 4 garlic cloves, minced 2 teaspoons Dijon mustard 2 teaspoons chopped fresh mint 2 teaspoons chopped fresh parsley 1/4 cup chopped onion 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 1 teaspoon dried oregano Canola oil 6 sesame seed potato buns, toasted 6 ruby red tomato slices 1 small red onion, thinly sliced Directions Make the whipped feta: Place the feta, jalapeño peppers, oil, black pepper, and lemon juice in a food processor or blender. Pulse on and off until smooth and creamy, about 4 minutes. Set aside until ready to use. Make the yogurt: Toast the ground cumin in a dry skillet over low heat, stirring constantly to prevent burning, until fragrant, about 1 minute. Transfer to a large bowl and whisk in the yogurt, lemon juice, honey, and salt. Set aside until ready to use. Make the burgers: Place the arugula in a bowl. In another bowl, mix together the olive oil and lemon juice. Toss with arugula. Set aside until ready to use. In another bowl, combine the lamb, pork, garlic, mustard, mint, parsley, onion, salt, pepper, and oregano, and mix very well. To make the patties, roll six 5-ounce lamb-pork balls and form each ball into a patty. Arrange on a tray and cover. Heat a large skillet or grill over medium-high heat and add just enough oil to cover until the the entire bottom. When the skillet (or grill) begins to smoke, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for another 3 minutes for medium-rare doneness. To assemble the burgers, spread a generous 2 tablespoons of the yogurt on 1 toasted bun bottom. Top with the patty, 1 tomato slice, a few onion slices, 2 tablespoons of whipped cheese, and some arugula. Cover with the bun top. Repeat with the remaining ingredients. Makes 6 burgers. Information Category Main Dishes, Lamb Cuisine North American View 8 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Comments GummiBears 6 years Ladies and gents, please make this. I made some lamb meatballs on the grill, which is kind of similar to the recipe above but I used additional spices and ingredients (smoked paprika, cumin, West African curry, eggs, etc) and the results were amazing. I purchased my lamb from the farmers' market in town and it was worth it. The only other place that has it that I know of was at a "chain" grocer in town but the meat looks questionable. Maybe I would have to visit a halal butcher for lamb *shrugs*. fuzzles 6 years Come to mama! chiefdishwasher 6 years Baaaaaa......am that looks good!