Food and Recipes Recipes Lamb Burgers With Feta and Dijonnaise 5.0 (2) 2 Reviews Upgrade your backyard barbecue with a twist on an age-old classic. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 18, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Active Time: 30 mins Chill Time: 30 mins Total Time: 60 mins Servings: 4 Jump to recipe Are you ready to get grilling? Our Lamb Burgers with Feta and Dijonnaise are sure to impress a crowd. Our Test Kitchen has broken down each element of this burger, creating a final result with intentional flavor combinations and textural contrast. The toasted brioche bun is soft and fluffy, but can handle a juicy burger. The peppery arugula pairs well with the lamb. The red onion is thinly sliced, so as not to overpower the meat. The crumbled feta is creamy and briny; it adds more texture than melted cheese. The lamb burger itself is spiked with Worcestershire, thyme, and mustard, enhancing the flavor. And the final element, the Dijonniase, is the simple stir-together sauce that brings a nice kick. Before you get grilling, make sure the grates are free of debris. Use tongs and a ball of aluminum foil to scrape off any residue. This is the best lamb burger recipe that we keep in our repertoire, and we have faith that it'll become a staple in yours, too. Ingredients 1 pound ground lamb 2 tablespoons finely chopped shallot (from 1 shallot) 2 tablespoons Worcestershire sauce 2 teaspoons chopped fresh thyme 2 tablespoons Dijon mustard, divided 1 teaspoon kosher salt, divided ¾ teaspoon black pepper, divided ½ cup mayonnaise ¼ cup sour cream 1 teaspoon grated garlic (from 1 garlic clove) 4 brioche hamburger buns, toasted Toppings: crumbled feta cheese, thinly sliced red onion rings, arugula Directions Stir together ground lamb, shallot, Worcestershire, thyme, 1 tablespoon of the mustard, and ¼ teaspoon each of the salt and pepper in a large bowl until well combined. Divide evenly into 4 (about 4 ½-ounce) balls. Shape each ball into a 4-inch-wide, ¾-inch-thick patty. Arrange patties on a baking sheet lined with parchment paper; cover with plastic wrap. Chill patties at least 30 minutes or up to 8 hours. Stir together mayonnaise, sour cream, garlic, ¼ teaspoon each of the salt and pepper, and remaining 1 tablespoon mustard in a small bowl until well combined. Cover; place in refrigerator until ready to use or up to 3 days. Preheat a grill to medium-high (400°F to 450°F). Sprinkle patties evenly with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place patties on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of patties registers 140°F to 145°F for medium doneness, about 5 minutes per side. Serve on toasted buns topped with Dijonnaise mixture, feta, onion, and arugula. Print