Feta & Lamb Burger with Tzatziki-Dressed Corn
Craft

Feta & Lamb Burger

with Tzatziki-Dressed Corn

30 MIN
+$7.00/serving 2 Servings
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Available Options

  • with Ground Lamb
    includes 12 oz No Added Hormones, Pasture-Raised Ground Lamb
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
    • with Ground Lamb

    From the Test Kitchen

    WHY WE LOVE THIS DISH
    These burgers get exciting Mediterranean flavor from a smoky harissa mayo and a topper of feta cheese marinated with vibrant pickled peppers and verdant parsley. We’re pairing the burgers with corn on the cob—smothered in creamy tzatziki sauce then dusted with herby za’atar to finish.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      1020 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Feta & Lamb Burger with Tzatziki-Dressed Corn
    Title
    • 12 oz Pasture-Raised Ground Lamb
    • 2 ears Of Corn
    • 1 bunch Parsley
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1½ oz Feta Cheese
    • 1 tsp Whole Dried Oregano
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp Sugar
    • 1 Tbsp Sherry Vinegar
    • 1 Shallot
    • 1½ Tbsps Red Harissa Paste
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Challah Buns
    time-saving
    tips & techniques
    How To: Chop Herbs
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Peel and thinly slice the shallot. In a bowl, combine the sliced shallot, vinegar, and sugar. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Combine the chopped peppers and chopped parsley in a separate bowl. Add the feta (crumbling before adding) and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the harissa paste and mayonnaise; stir to combine.

    Form & cook the patties
    2 Form & cook the patties

    In a medium bowl, combine the lamb and oregano; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side, or until browned and cooked through.* Transfer to a work surface. Wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

    Cook the corn
    3 Cook the corn

    Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to a serving dish.

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, harissa mayo, cooked patties, marinated shallot (discarding any liquid), and marinated feta. Evenly top the corn with the tzatziki and as much of the za'atar as you'd like. Serve the burgers with the dressed corn on the side. Enjoy!

    Tips from Home Chefs

    Feta & Lamb Burger

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Peel and thinly slice the shallot. In a bowl, combine the sliced shallot, vinegar, and sugar. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Combine the chopped peppers and chopped parsley in a separate bowl. Add the feta (crumbling before adding) and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the harissa paste and mayonnaise; stir to combine.

    2 Form & cook the patties

    In a medium bowl, combine the lamb and oregano; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side, or until browned and cooked through.* Transfer to a work surface. Wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

    Form & cook the patties
    Cook the corn
    3 Cook the corn

    Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to a serving dish.

    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, harissa mayo, cooked patties, marinated shallot (discarding any liquid), and marinated feta. Evenly top the corn with the tzatziki and as much of the za'atar as you'd like. Serve the burgers with the dressed corn on the side. Enjoy!

    Toast the buns & serve your dish
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