Lamb & Beef Feta Burgers

with Romano Bean, Eggplant & Summer Pepper Salad

55 MIN

4 Servings

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From the Test Kitchen

Tonight we’re preparing a Mediterranean spin on classic cheeseburgers. This summer meal balances rich, robust flavors—hearty lamb and beef patties layered with a creamy feta cheese sauce—with the refreshing brightness of seasonal produce. Our colorful side salad is filled with Romano beans (a flat Italian variety), sweet peppers and eggplant, plus the pop of marinated onion. And chefs, after assembling your burgers, feel free to drizzle any juices from the plate of cooked patties into the salad—one of our favorite tricks for adding a touch of savory richness!

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Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel and halve the onion; small dice 1 half. Thinly slice the remaining half; place in a bowl with the vinegar and season with salt and pepper. Quarter the eggplant lengthwise; cut crosswise into ¼-inch-thick pieces. Pick the parsley off the stems; discard the stems. Remove and discard the stems, ribs and seeds of the peppers; thinly slice crosswise. Cut off and discard the stem ends of the beans; halve crosswise. Peel and finely chop the garlic. Core the tomato; cut into 4 rounds.

2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.

3 Cook the eggplant & start the salad:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in a single, even layer. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. While the eggplant cooks, in a large bowl, combine the onion-vinegar mixture, peppers and parsley; season with salt and pepper. Add the cooked eggplant and toss to combine. Wipe out the pan.

4 Cook the beans & finish the salad:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add ¼ cup of water; cook, stirring occasionally, 3 to 5 minutes, or until cooked off. Transfer to the bowl of cooked vegetables. Toss to combine; season with salt and pepper to taste. Wipe out the pan.

5 Form & cook the patties:

Add the ground lamb and beef to the bowl of cooled aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil and set aside in a warm place.

6 Assemble the burgers & serve your dish:

Working in batches, add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Toast on medium 2 to 3 minutes, or until golden brown. Transfer to a plate. To make the sauce, in a bowl, combine the cheese and yogurt; season with salt and pepper to taste. Spread a layer of the sauce onto the bun bottoms. Top with the cooked patties and tomato; season with salt and pepper. Complete with the bun tops. Divide the burgers and finished salad between 4 plates. Enjoy!