Black Garlic Lamb Burger with Feta

This is for about 4 burgers. Scale up or down as needed.

Ingredients

For the lamb patties:

• 1 lb (450 g) ground lamb (ideally 80–85% lean)
• 3-4 cloves black garlic, finely chopped or mashed
• 1 small shallot or 2 tbsp finely minced red onion (optional but nice)
• 1 tsp ground cumin
• ½ tsp dried oregano (or 1 tsp fresh, finely chopped)
• ½-¾ tsp kosher salt (to taste)
• ½ tsp freshly ground black pepper
• 1-2 tbsp olive oil (for cooking, if using a pan)

For the black garlic “jam” (burger topping)

• 4-5 cloves black garlic, roughly chopped
• 1½ tbsp balsamic vinegar
• 1 tsp brown sugar or honey (adjust to taste)
• 1-2 tsp water (as needed to loosen)
• Pinch of salt

For the lemony yogurt sauce

• ½ cup Greek yogurt (full-fat if possible)
• 1-2 tbsp lemon juice (to taste)
• 1 tsp olive oil
• ½ small clove fresh garlic, very finely grated or minced (or skip if you want gentler garlic flavor)
• Salt and pepper to taste

For assembling the burgers

• 4 burger buns (potato or brioche recommended)
• ¾-1 cup feta cheese, crumbled
• 1-2 tomatoes, sliced into medium-thick rounds
• ½ small red onion, thinly sliced (or use your favorite pickled red onions)
• 2-3 cups arugula (or mixed baby greens)
• Softened butter or a little oil for toasting the buns (optional)

Step-by-Step Instructions

1. Make the lemony yogurt sauce

   In a small bowl, combine: ½ cup Greek yogurt 1-2 tbsp lemon juice 1 tsp olive oil Tiny amount of grated fresh garlic (or none if you prefer) Season with salt and pepper. Stir until smooth, taste, and adjust lemon/salt as needed. Chill in the fridge while you do everything else (it thickens and flavors meld).

2. Make the black garlic “jam”

   In a small pan over low heat, add: 4-5 chopped black garlic cloves 1½ tbsp balsamic vinegar 1 tsp brown sugar or honey Cook gently, stirring and lightly mashing the black garlic with a spoon, for 3–5 minutes until: It becomes glossy and slightly thick. If it looks too thick or dry, add 1–2 tsp water to loosen. Taste: Add a pinch of salt. If it needs more sweetness, add a tiny bit more sugar or honey. Take off the heat and let cool slightly. You want a spreadable, chutney-like consistency.

3. Form the lamb patties

   In a large bowl, gently combine: 1 lb ground lamb 3-4 finely chopped/mashed black garlic cloves Minced shallot/red onion (if using) 1 tsp ground cumin ½ tsp dried oregano ½-¾ tsp salt ½ tsp black pepper Mix gently with your hands or a fork just until combined. Try not to overwork; overmixing = dense burgers. Divide into 4 equal portions and shape into patties about: ¾-1 inch thick Slightly wider than your buns (they shrink as they cook) With your thumb, press a small dimple in the center of each patty to help them cook evenly and avoid doming. Optional: Chill patties in the fridge for 15–20 minutes to firm them up (helps them hold shape on the grill or pan).

4. Cook the lamb patties

You can grill or pan-sear:

Grill method

• Preheat grill to medium-high. Clean and oil the grates.
• Grill patties for about: 3-4 minutes per side for medium (depending on thickness and grill heat).
• Try to only flip once. Avoid pressing down on the patties (you lose juices).
• Once cooked to your preferred doneness, let rest on a plate 3–5 minutes.

Pan method

• Heat a heavy skillet (cast iron ideal) over medium-high heat.
• Add a thin film of olive oil.
• When hot, add patties. Cook for about: 3-4 minutes per side for medium, adjusting for thickness.
• Let rest 3-5 minutes off the heat.

5. Toast the buns

   Slice buns in half. Lightly brush cut sides with butter or a bit of oil. Toast: On the grill, cut-side-down, for 30-60 seconds, or In a dry or lightly buttered pan over medium heat until golden.

6. Assemble the burgers

For each burger:

• Bottom bun Spread a generous layer of lemony yogurt sauce.
• Greens Add a small handful of arugula on top of the yogurt sauce (this helps catch juices and keep the bun from getting soggy).
• Patty Place a warm lamb patty on the greens.
• Black garlic jam Spoon 1-2 teaspoons (or to taste) of the black garlic “jam” on top of the patty. Spread a bit so you get some in each bite.
• Feta Sprinkle a generous amount of crumbled feta over the jam.
• Tomato & onion Add 1-2 tomato slices. Top with a few thin slices of red onion (or pickled red onions).
• Top bun You can add a thin smear of extra lemony yogurt or leave it plain. Close the burger gently and give it a light press.

Serving Suggestions

• Serve with: Simple herb fries, roasted potatoes, or a light salad (lemony vinaigrette will echo the burger flavors nicely).
• If you like heat: Add a few slices of pickled jalapeño or a tiny drizzle of harissa or chili oil to the yogurt sauce.