Lamb Burgers with Whipped Feta and Pickled Fennel

Yield: 6 servings

Chef: Chef Brian Streeter

Lamb Burgers with Whipped Feta and Pickled Fennel


  • 4 oz. feta, packed in brine
  • 5 T. Greek yogurt
  • 1½ T. olive oil
  • ½ bulb fennel, sliced thin
  • ¼ red onion, sliced thin
  • ½ c. white wine vinegar
  • ¼ c. sugar
  • ½ c. water
  • 1 T. kosher salt
  • 1 strip lemon peel
  • 1 bay leaf
  • 1 tsp. black peppercorns
  • 1¾ lbs. ground lamb
  • 3 T. fresh oregano, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 6 potato buns
  • 1 oz. arugula
  • 1 ripe tomato, sliced thin


To make the whipped feta, crumble the feta into the work bowl of a food processor. Add the yogurt and olive oil and pulse until light and creamy, stopping to scrape down the sides a few times to process evenly.

To make the pickled fennel, place the sliced fennel and red onion in a small stainless steel bowl. Combine the vinegar, water, sugar, salt and seasoning in small saucepan. Bring to a boil and pour over the fennel. Allow to cool before serving or refrigerate.

Heat a grill over high heat. Combine ground lamb, oregano, garlic and salt and pepper. Mix by hand to evenly distribute the ingredients. Portion into 6 balls. Flatten into patties slightly larger than the bun. Grill over high heat for 4-5 minutes per side for medium or to desired doneness. Remove from the grill. Cut the buns in half, spread the feta on the bottom bun, top with a little arugula, a slice or two of tomato, some of the pickled fennel and onions, the lamb patty and a small spoonful of the feta. Place the top bun on top and secure with a toothpick.

Serve with a glass of Cakebread Cellars Rubaiyat.