Dukkah Spiced Lamb Burgers [with Mint Feta Labneh Spread]
These Dukkah Lamb Burgers are a great use of my one of my favorite seasoning blends! They're topped with easy feta labneh spread - Delicious!
Servings: 3 Burgers
Calories: 763kcal
Equipment
- Panini Press / Indoor Grill Or outdoor grill
Ingredients
Feta Labneh Spread
- ½ cup Labneh (or well drained Greek yogurt - see post for details)
- ⅓ cup Shredded Feta Cheese
- 2 tablespoon Finely Chopped Fresh Mint
- Zest of 1 Lemon
- Salt and Pepper to taste
Dukkah Spiced Lamb Burgers
- 1 lb Ground Lamb
- ¼ cup Grated Onion
- 1 Large Egg
- 2 Garlic cloves crushed
- 2 tablespoon Finely Chopped Parsley
- ¼ cup Dukkah See post for details
- 1 teaspoon Ground Pepper
- ½ teaspoon Salt
Assembly
- Burger bun of choice Gluten free, if needed
- ½ cup Hummus
- 1 cup Baby Spinach
- ½ Red Onion sliced
Instructions
Feta Labneh Spread
- In a small food processor, blend together the labneh, feta, mint, and lemon zest until smooth.
- Season with salt and pepper to taste, cover and chill until use.
- Note: It will thicken up as it chills, so it’s best to make it ahead of time.
Burgers
- Place lamb in a large mixing bowl, along with the onion, egg, garlic, parsley, dukkah, ground pepper, and salt.
- Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.
- Divide the lamb mixture into 2-4 equal balls - I usually do 3.
- Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.
- Place patties on the grill grates, grill over medium heat until fully cooked - the internal temperature should reach 160 F on a meat thermometer / instant-read thermometer.
To Assemble:
- Split your hamburger buns.
- Spread labneh feta spread on each top bun, and hummus on lower buns. Arrange baby spinach on top of the hummus
- Place cooked lamb patty on lower bun, top each burger patty with sliced red onion, and a prepared upper bun.
- Leftover burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days.
- I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.
Notes
You can cook these on the stovetop, if you prefer.
I like to use a large nonstick pan to cool lamb patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.
Nutrition
Calories: 763kcal | Carbohydrates: 42g | Protein: 43g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1150mg | Potassium: 729mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1472IU | Vitamin C: 11mg | Calcium: 285mg | Iron: 6mg