Whipped Feta-Stuffed Za'atar Kafta Burger
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Modern American
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Love a Juicy Lucy? Try this Mediterranean spin with this creamy feta-stuffed lamb burger topped with an insanely delicious pomegranate molasses. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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1 lb Ground lamb (or 50/50 lamb + beef)
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1 small onion, grated
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2 Garlic cloves, minced
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2 Tbsp Fresh parsley, finely chopped
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1 Tbsp Fresh mint, chopped
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1 Tbsp Spiceology Za’atar blend
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1 tsp Kosher salt
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1/2 tsp Black Pepper, Ground
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1/2 tsp Spiceology Cumin, ground
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1/2 tsp Spiceology Paprika, ground
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1/2 cup Feta, crumbled
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2 Tbsp Cream cheese or labneh
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1 Tbsp Olive oil
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1 Tbsp Fresh mint, chopped
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Black pepper to taste
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4 cups Pomegranate juice (100%)
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1/2 cup Granulated sugar
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2-3 Tbsp Fresh lemon juice
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1 pinch Salt (optional)
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4 Toasted buns, pita or naan
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Arugula or butter lettuce, as needed
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Sliced tomato, as needed
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Pickled red onions or turnips, as needed
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Garlic toum or tahini sauce, as needed
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Pomegranate molasses, as desired (drizzle)
For the Patties
For the Whipped Feta
For the Pomegranate Molasses
For the Burgers
Directions
Make the Pomegranate Molasses
In a medium saucepan, combine pomegranate juice, sugar, lemon juice, and optional salt. Stir until sugar is dissolved.
Bring the mixture to a boil over medium heat.
Reduce heat to medium-low and simmer uncovered, stirring occasionally.
Continue simmering for 60–75 minutes, or until the mixture reduces to about 1 cup and becomes thick and syrupy.
Remove from heat and let cool completely.
Pour into a clean glass jar or squeeze bottle.
Store in the refrigerator for up to 6 months.
Make the Burgers
In a small food processor or bowl, blend feta, cream cheese, olive oil, and mint until smooth. Chill for 10 minutes to firm up.
In a large bowl, combine ground lamb (or lamb + beef), grated onion, garlic, parsley, mint, Spiceology Za’atar, cumin, paprika, salt, and pepper. Mix gently by hand until just combined.
Divide the meat mixture into 8 thin patties of equal size.
Place a spoonful (~1 Tbsp) of whipped feta mixture in the center of 4 patties.
Top with the remaining 4 patties and seal the edges tightly to fully encase the filling.
Preheat grill to medium-high and lightly oil the grates.
Grill stuffed patties for 4–5 minutes per side, or until fully cooked and internal cheese is melted.
Remove from grill and let rest for 2–3 minutes.
Toast buns or grill pita/naan while the burgers rest.
Assemble burgers with arugula or lettuce, tomato slices, pickled onions or turnips, and garlic toum or tahini sauce. Drizzle with pomegranate molasses, if desired.
