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Lamburger Au Poivre on Brioche

Cold Cut Sandwich with Coleslaw


Yields 4 burgers 1 lb. ground lamb ½ lb. ground beef ½ teaspoon salt 1 teaspoon coarse ground black pepper ½ cup feta cheese, crumbled 4 lettuce leaves 8-12 slices tomato 4 tablespoons Greek yogurt spread (recipe follows) 4 Turano Brioche Rolls, toasted or grilled 3 oz. plain Greek yogurt 1 oz. Dijon or grain mustard ¼ teaspoon dried oregano ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon lemon juice


Mix together ground lamb and beef. Form into four equal sized patties. Season patties with salt and pepper. You may need to press the pepper into the patty to assure adherence. Over medium-high heat, grill or pan fry patties to desired doneness (Lamb, as with beef, can be cooked to any desired temperature - about 4 minutes per side for medium-rare). Let meat rest 3-5 minutes before serving. Top brioche rolls with sauce, burger patties, feta, lettuce and tomato and serve.

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