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Feta-Stuffed Fig-Glazed Grilled Lamb Burgers with Red Onion Jam

Because we love lamb, I created a burger with ground lamb and ground veal. The center was stuffed with feta cheese that had sun-dried tomatoes and basil. The fig jam is the star of this burger. I served it on Honey Whole Wheat Buns, with fresh spinach and a topping of cooked red onions with a sweet & sour flavor. Wow, what a burger!
Course main
Cuisine American
Keyword Feta-Stuffed Fig-Glazed Grilled Lamb Burgers with Red Onion Jam
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground beef see note
  • 2 tablespoons fresh oregano chopped
  • 2 teaspoon Montreal Steak Seasoning or season with kosher salt, fresh cracked pepper and garlic powder, to taste
  • 2 teaspoon fresh oregano or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns toasted
  • Fresh spinach leaves for garnish

RED ONION JAM:

  • 4 cups thinly sliced red onions about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme

Instructions

Onion Jam:

  • Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes.
    Reduce heat to low; stir in sugar, vinegar, and thyme.
    Cover and cook 10 minutes or until onion is very tender. Keep warm.

For the burgers:

  • Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties.
  • Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling.
  • Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350°F to 400°F (medium-high) heat.
  • Cook the burgers about 6 minutes, covered.
  • Flip the burgers over and cook for 6 more minutes. Top each burger with some fig jam and spread evenly.
  • Allow to cook 2 to 4 more minutes or until about 145°F. Rest for a few minutes.
  • Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam and top bun.

Notes

Mixing either pork or beef into ground lamb can tone down the gaminess of the meat.