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Fig & Feta Lamb Burgers

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Course: Main Course
Keyword: Brioche, burger, burger bun, fig, lamb, roll
Servings: 4
Author: Hailey McCluskey

Ingredients

For the Lamb Burgers:

  • 1 lb ground lamb
  • 1-2 sprigs fresh dill finely chopped
  • ½ red onion finely chopped
  • zest of 1 lemon
  • 2 tsp salt
  • 2 tsp pepper
  • 1 cup feta cheese
  • 1 tbsp minced garlic
  • 2 tbsp fig jam
  • 1 egg yolk

For the Brioche Rolls: (makes 4)

  • ½ cup milk
  • 2 tbsp butter
  • 2 tsp dry active yeast
  • 1 tbsp honey
  • 1 egg
  • 1½ tsp salt
  • 1½ cup all purpose flour + more while mixing
  • 1 egg yolk + 1 tsp water for egg wash

Instructions

For the Lamb Burgers:

  • In a large mixing bowl, combine 1 lb of ground lamb, 2 tsp salt, 2 tsp pepper, 1-2 sprigs of finely chopped dill, ½ finely chopped red onion, zest of 1 lemon, 1 tbsp minced garlic, 1 cup feta cheese, 2 tbsp of fig jam and 1 egg yolk.
  • Stir to combine, I recommend mixing with your hands for best ingredient incorporation. Separate the mixture into 4 large sections, rolling each one into a ball and lightly flatten them to form burger patties.
  • For the grill: Heat to medium-high (about 400–450°F). Place patties on the grill & cook for 4-6 minutes each side (depending on thickness). Flip only once for best texture. Let burgers rest for 2–3 minutes before serving. **Medium-rare: 130–135°F, Medium: 140–145°F, Well-done: 160°F
  • For cast iron cooking: Heat over medium-high until hot (a drop of water should sizzle). Add 2 tbsp of butter and allow it to froth over the pan to prevent sticking. Place patties in the skillet and cook for 4-6 minutes each side, flipping only once. Allow to rest a few minutes before serving. **Internal temp the same as grilling

For the Brioche Buns:

  • In a small saucepan over medium heat, combine ½ cup of milk with 2 tbsp of butter, stir until just scalding (lightly foaming on the sides but NOT boiling).
  • Transfer milk and butter mixture to a large mixing bowl. Allow to cool 1 minute before adding 2 tsp of yeast to ensure it does not burn the yeast, it should feel warm but not hot to the touch. Add 1 tbsp of honey, stir into yeast mixture and let stand for 5-10 minutes until foamy.
  • Add flour, salt and egg, begin stirring by hand or with your stand mixer using the dough hook. Add flour 1 tbsp at a time until dough no longer sticks to the sides of the bowl, dough will still be sticky to the touch. Continue mixing with dough hook for 2-3 minutes until dough ball is smooth.
  • Oil a mixing bowl and set dough in bowl, cover with plastic wrap and tuck in a warm, dry place to rise until double in size (1 hour). I turn the oven light on and set it in there to rise.
  • Once risen, transfer to a lightly floured surface and divide into 4 equal pieces, form into the shape of a ball, pinching the dough to seal, and covering with plastic wrap once more to rise an additional 30 minutes. The rolls will have doubled in size, if not bigger.
  • Mix 1 egg yolk with 1 tsp water and gently brush each bun with egg wash. Bake at 357℉ for 16-19 minutes, until golden brown