For the Pickled Onions
- 1/4 peeled and thinly sliced red onion
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon sea salt
For the Tzatziki
- 1/2 peeled, seeded, and shredded cucumber
- 1 cup full-fat Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 finely minced garlic clove
- Juice of 1/2 lemon
- 1 1/2 teaspoons finely minced fresh dill
- Salt and pepper to taste
For the Burger
- 2 pounds ground lamb
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dry oregano
- 1/2 teaspoon sumac
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/4 peeled and finely grated red onion
- 2 finely grated garlic cloves
- 4 toasted Kaiser buns
- 1 cup arugula
- 16 dill pickle slices
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
DIRECTIONS
Pickled Onions
Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
Tzatziki
Place the cucumber shreds in a colander in a bowl and season with about 1/2 teaspoon of salt and mix until combined. Let the moisture from the cucumbers drain into the bowl for about 10 minutes. Squeeze the cucumber shreds to remove as much extra moisture as possible, then add to a separate medium bowl along with the remaining tzatziki ingredients. Whisk until well combined, cover, and refrigerate until ready to use.
Lamb Burger
In a large bowl, thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.
Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes. Flip the burgers and cook for a further 5 to 6 minutes, or until they reach 160°F internally.
Remove the lamb burgers and rest for 4 to 5 minutes before serving.
To Assemble
Add some arugula to the bottom toasted Kaiser bun, then layer on pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, and mint, and top with the other bun half. Repeat with the other 3 lamb burgers and serve.