{"id":44557,"date":"2018-05-15T03:30:00","date_gmt":"2018-05-15T07:30:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=44557"},"modified":"2022-09-15T15:33:42","modified_gmt":"2022-09-15T19:33:42","slug":"lamb-and-feta-burgers-with-rosemary-aioli","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/lamb-and-feta-burgers-with-rosemary-aioli\/","title":{"rendered":"Lamb and Feta Burgers with Rosemary Aioli"},"content":{"rendered":"\n<p><em>Chock-full of flavor and slightly gamy, lamb needs a punch cheese\u2014feta always gets the job done. The aioli can be made up to 2 days ahead if kept refrigerated.<\/em><\/p>\n\n\n\n<p>SERVINGS 4<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-ingredients\">INGREDIENTS&nbsp;&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>ROSEMARY AIOLI:<\/strong><\/li><li>\u2153&nbsp;cup&nbsp;mayonnaise<\/li><li>1\u00bd&nbsp;teaspoons&nbsp;lemon juice<\/li><li>1&nbsp;teaspoon&nbsp;Dijon mustard<\/li><li>2&nbsp;cloves&nbsp;garlic&nbsp;pressed<\/li><li>1&nbsp;teaspoon&nbsp;chopped fresh rosemary<\/li><li>&nbsp;<\/li><li><strong>BURGERS:<\/strong><\/li><li>1&nbsp;pound&nbsp;ground lamb<\/li><li>Kosher salt&nbsp;to taste<\/li><li>Ground black pepper&nbsp;to taste<\/li><li>4&nbsp;ounces&nbsp;block feta&nbsp;crumbled<\/li><li>4&nbsp;sesame seed burger buns<\/li><li>Pickled red onions&nbsp;to garnish (see below)<\/li><li>Baby greens&nbsp;to garnish<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-instructions\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>ROSEMARY AIOLI:<\/strong>Whisk all ingredients together in a small bowl. Set aside.<\/li><li><strong>BURGERS:<\/strong>&nbsp;Divide lamb into 4 mounds and flatten into \u2153-inch-thick patties (about 5 inches in diameter).<\/li><li>Heat a cast-iron skillet over medium-high. Season both sides of patties with salt and pepper, then cook for 3 minutes, pressing to flatten. Reduce heat to medium, flip, and top with crumbled feta. Cover and cook for 2 minutes more. Meanwhile, toast buns.<\/li><li>Spread 1 to 2 tablespoons rosemary aioli on each bun bottom, top with patties, and garnish with pickled red onions and baby greens. Close burgers with top halves. Serve immediately.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-notes\">NOTES<\/h3>\n\n\n\n<p><strong>PICKLED RED ONIONS:<\/strong>&nbsp;Fill a tea kettle with 2 to 3 cups water and bring to a boil. Meanwhile, heat \u00be cup apple cider vinegar with 1 tablespoon granulated sugar in a small pot until dissolved. Transfer to a glass jar. Slice 1 red onion and place slices in a fine-mesh sieve. Pour boiling water over onions and drain. Add blanched onions to glass jar\u2014make sure they are submerged in brine\u2014and seal. Refrigerate for at least 30 minutes and up to 3 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chock-full of flavor and slightly gamy, lamb needs a punch cheese\u2014feta always gets the job done. The aioli can be made up to 2 days ahead if kept refrigerated. SERVINGS 4 INGREDIENTS&nbsp;&nbsp; ROSEMARY AIOLI:\u2153&nbsp;cup&nbsp;mayonnaise1\u00bd&nbsp;teaspoons&nbsp;lemon juice1&nbsp;teaspoon&nbsp;Dijon mustard2&nbsp;cloves&nbsp;garlic&nbsp;pressed1&nbsp;teaspoon&nbsp;chopped fresh rosemary&nbsp;BURGERS:1&nbsp;pound&nbsp;ground lambKosher salt&nbsp;to tasteGround black pepper&nbsp;to taste4&nbsp;ounces&nbsp;block feta&nbsp;crumbled4&nbsp;sesame seed burger bunsPickled red onions&nbsp;to garnish (see below)Baby greens&nbsp;to garnish [&hellip;]<\/p>\n","protected":false},"author":106,"featured_media":34330,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[3051,870,65,2537],"coauthors":[25425],"class_list":["post-44557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cheeseburger-recipe","tag-feta","tag-lamb","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lamb and Feta Burgers with Rosemary Aioli - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/lamb-and-feta-burgers-with-rosemary-aioli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamb and Feta Burgers with Rosemary Aioli\" \/>\n<meta property=\"og:description\" content=\"Chock-full of flavor and slightly gamy, lamb needs a punch cheese\u2014feta always gets the job done. The aioli can be made up to 2 days ahead if kept refrigerated. 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