Mediterranean Lamb Burgers With Balsamic Caramelized Onions & Feta Cheese

Mediterranean Lamb Burgers With Balsamic Caramelized Onions, Feta

Mediterranean Lamb Burgers With Balsamic Caramelized Onions, Feta

Looks like a pretty plain burger, ehh? Well, don’t be deceived! That plain look isn’t the fault of the burger, just me as the one who photographed it hehe. Over a week ago, I made these for the first time. We absolutely loved the burger, but I absolutely hated the photos I took of it. So I asked on my Facebook page if the wonderful people who have my page liked trusted me enough to have me post the recipe even though the photos stunk. The answer was an overwhelming yes, that they trusted me enough even if the photos were bad. I was actually kind of touched to be honest.. But…. I just couldn’t do it. I mean, the photos really really stunk. So, I made the burgers again. Nobody minded hehe. They are truly yummy. And I tried the pictures again. Guess what? They sucked too. I am not capable of taking a good burger photo, it seems. I’m posting it anyway because these burgers deserve to be seen… to be eaten… quite possibly to be revered and worshiped on the alter of burgerness. Or something. Sorry. I had a moment there.

Seriously though, these are really really good. Add a few more reallys in there for good measure. Then git to cookin’. You want these. You really do. Don’t let the photo fool you. These are meaty, flavorful, tangy from the onions, a bit of a salty kick from the feta and creaminess from the cheese on top. You could dress these with tomatoes, ketchup, etc etc but they really don’t need anything. The meat is flavorful enough on its own and the onions just put it over the top.

Also, I did these in a grill pan indoors but feel free to grill them on the bbq.

                     Mediterranean Lamb Burgers With Balsamic Caramelized Onions & Feta Cheese

  • Burgers-
  • 2 lbs ground lamb
  • 1 egg yolk
  • 6 to 8 ounces crumbled feta cheese
  • 3 tablespoons Wish Bone brand Mediterranean Italian Dressing
  • 1 tablespoon minced garlic
  • 1/4 cup minced onion
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon zest
  • choice of cheese for topping burger (I used Havarti)
  • Sriracha if desired for some heat (that’s what you see running off of mine there 😀 )
  • 6 burger buns
  • Balsamic Caramelized Onions-
  • 4 medium onions, sliced thinly into half moons
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • salt, to taste
  1. Get your burgers put together first because they will need to chill- In a large bowl, combine all the burger ingredients except the lamb and feta. Mix well. Put the lamb and feta on top and using your hands, lightly mix everything together. Don’t overwork the meat or you’ll have tough burgers in the end (and smushed cheese).
  2. Shape the meat into 6 patties. Again, don’t overwork it but make sure they are firmly together. Put on a plate, cover and chill while you make the onions. These are fairly soft burgers due to the dressing in them so they need to chill some to firm up. Do NOT skip that or you’ll end up with a crumbled mess when you try to cook them.
  3. While the burgers chill, make your onions- in a large pan, heat your oil and butter. Add in the thinly sliced onions and turn the heat to low and cover the pan. Let the onions cook over low heat until they are totally soft and transparent.
  4. Turn the heat up to barely medium and uncover the pan. Stirring frequently, cook the onions until they are a deep golden brown. Don’t rush this by turning up the heat. The process will take at least 25 minutes or so, probably longer.
  5. When they are nicely browned, pour in the balsamic vinegar and the brown sugar. Stir well to combine. Turn the heat back down to low and cook the onion mix, stirring frequently, until about 3/4’s of the vinegar is evaporated.
  6. For the burgers- Heat a good frying pan, preferably a cast iron grill pan, over medium high heat until it is almost smoking hot. Do NOT attempt this if all you have is a non stick pan. They can release toxic fumes if heated too high. If that’s all you have, just heat the pan for a minute over medium heat.
  7. Carefully lay your burgers in the pan (only three at a time for an average sized pan). They will spit and sputter all over so be careful not to burn yourself. Cook over medium high heat to desired doneness, about 130 degrees internal temp for medium rare, 145 for medium. I absolutely refuse to put a temp for medium well or well done. Just eat a shoe :-p
  8. To serve, simply put a burger on a bun, top with a scoop of the onions and some cheese. Eat. Love me forever. Set up a burger alter. Cry because I am incapable of taking burger photos that do this justice.


Call Them Delicious But Don’t Call Them Sliders

I’m not sure if I have mentioned before that I was born and raised on the South Side of Chicago (yes, that gets capital letters… 😛 ). I have been here in Kentucky since 1988 (Sobs as I realize I have lived here longer than some of my readers have been alive) but I am originally a city girl.

Everyone has heard of White Castle right? If you haven’t you either live outside the United States or have been here but need to periodically move away from the rock you live under. 😀 They originated right in the Midwest so I hold a rather possessive interest in them :-P. I loved them as a kid and I still love them. I was thrilled beyond sanity (not that doing something to take me past the point of sanity is difficult) when they finally opened a store not far from me. Ok, so it’s 30 miles but when you live in the sticks, near and far become very relative terms. I don’t get them often but oh my do I love those greasy little bite sized pieces of oniony heaven.

Being from the Midwest (Chicago in case I didn’t say that loud enough earlier and no, I’ve never been involved in a drive by. You have no idea how many times I’ve been asked that), I find myself getting mildly annoyed when I hear every sort of mini burger one could think of (most quite yummy but that’s neither here nor there) being called sliders. THEY AREN’T SLIDERS! THEY AREN’T THEY AREN’T THEY AREN’T!!! Ok, that’s out of my system now. However,  “Sliders” can only be bought at White Castle and even then, one doesn’t go in and place an order saying “I want 315 sliders”. Do that and the employees and other customers will know you spend far too much time paying attention to weird media sources. They are just hamburgers… or maybe “White Castles” if you are in the middle of Chicago ordering them. But the mini, small, tiny, minute, teenie, call them what you will, burgers that get made at home are not sliders. Shhh…don’t argue. They aren’t. Just trust me.

That doesn’t mean they aren’t delicious and fun as hell to eat though. So make a big batch of these mini burgers ( Did you notice I didn’t call them sliders? Did ya see? Huh huh huh?) cover them with the tangy sweet onion relish and slather some extra cheese and the Cajun mayo and eat until you burst. Since these are mini, they have no calories. You knew that right? Small means no calories. The calories dissolve before they get to your stomach. Just a little FYI for you there.




  • For the burgers-
  • 3 pounds ground chuck
  • 1/2 of a 7 ounce can chipotle peppers in adobo sauce, finely chopped
  • 12 ounces shredded Colby jack cheese (sub your favorite if Colby jack doesn’t do it for you)
  • 2 cloves minced garlic or 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 2 12 packs of mini burger buns
  • For the onion relish-
  • 3 large onions, sliced thin
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon salt or to taste
  • For the spicy Cajun mayo
  • 1/3 cup mayonnaise
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons salt free cajun seasoning (if you only have salted, be more careful on amounts and taste as you go so it doesn’t end up over salted)
  • 1 clove minced garlic
  • 2 green onions, finely chopped
  • salt to taste if using the salt free seasoning
  1. For the mayo, mix all the ingredients together and then refrigerate until serving time. See how easy that was? 😛
  2. For the relish, add the olive oil and sliced onions to a medium saucepan. Cook over medium heat until the onions are softened, about 5 minutes. Stir frequently. Turn heat down to low (about 3 on an electric stove) and cover the pan, Stirring occasionally, cook the onions until they are golden brown, about 20 minutes. Add the balsamic vinegar, salt and brown sugar. Stir well and cook over medium heat until the vinegar is totally absorbed, about five minutes. Set aside until ready to serve.
  3. For the burgers, mix all the burger ingredients together. Don’t over work it; just mix until combined. Shape the meat into 24 small burgers. Cook via your favorite method. I used my George Foreman grill. If you’re going to use a regular grill, I highly suggest using one of those wire grill pans that holds small things unless you LIKE digging through the coals for your food 😛