if you haven’t figured by now, food is my preferred way to escape and these lamb burgers are the perfect vehicle to transport me somewhere near the Languedoc.

once prepared, the lamb becomes tenderized and succulent, complemented by bright, fresh coriander. to reduce my salt intake, i opt for tangy and crumbly bits of feta, which is perfectly pocketed amongst the chopped garlic and can be savored in every bite.

before assembling, the lamb is basted in a glorious butter and olive oil sauce that is truly chef’s *French* kiss. i like to serve the cooked patties on a brioche-style bun slathered with house-made tzatziki, red onions and slices of tomato.

one of the reasons why lamb is one of my go-to meats in cooking is because it’s light, doesn’t necessitate many seasonings and, most importantly, is a heating food.

the recipe is simple: 1 lb of ground lamb; 2 cups of finely chopped coriander; 2 handfuls of feta cheese (this can be adjusted to suit your liking); 7 garlic cloves also finely chopped; 1 tbsp ground cumin; and 2 tsp ground black pepper.

1. On low, heat 1 tablespoon of unsalted butter and healthy glug of olive oil in non-stick skillet; you can add a pinch of salt to this mix and set aside.
2. Finely chop 2 cups of coriander and 7 cloves of garlic.
3. Mix 1 lb fresh ground lamb with chopped coriander and garlic cloves.
4. Crumble two handfuls of feta cheese into lamb mixture; I like to further break the feta by hand into smaller chunks whilst introducing it to the meat.
5. Add 1 tbsp of ground cumin and 2 tsp of ground black pepper.
6. Using your hand, make sure all the ingredients are well incorporated into the meat.
7. Once ingredients have been well combined, divvy into portions; 1 lb of lamb typically yields 5-6 patties.
8. Add patties to non-stick skillet and cook on low for 15 minutes.
9. Whilst it cooks, continually baste the lamb in the olive oil and butter sauce.
10. Serve and enjoy!

anyways, i hope this helps you in your eating journey.

love & madness,