Ingredients
- 4 oz feta (packed in brine)
- 5 tbsp Greek yogurt
- 5½ tbsp olive oil
- ½ bulb fennel (sliced thin)
- ¼ red onion (sliced thin)
- ½ cup white wine vinegar
- ¼ cup sugar
- ½ cup water
- 1 tbsp kosher salt
- 1 strip lemon peel
- 1 bay leaf
- 1 tsp black peppercorns
- 3¼ lb ground lamb
- 3 tbsp 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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve with a glass of Cakebread Cellars Rubaiyat.
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