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Thyme and Feta Lamburgers with Avocado Aioli

Thyme and Feta Lamburgers with Avocado Aioli

  • 1 lb. ground lamb
  • ½ tbsp. fresh thyme, minced
  • 1 clove garlic, grated
  • ¼ cup feta cheese, finely crumbled
  • Pinch red chili flakes
  • Salt and pepper to taste
  • ¼ cup Greek herb style salad dressing
  • 4 hamburger buns
  • Lettuce, onions, cheese and your favourite condiments for serving
Avocado Aioli
  • ½ ripe avocado
  • ½ cup mayonnaise
  • ¼ cup sour cream or plain Greek yogurt
  • 2 cloves garlic, grated
  • 2 tbsp. feta cheese, finely crumbled
  • Salt and pepper to taste
  1. Get the lamb meat as cold as you can without it being frozen. In a bowl, combine the thyme, garlic, feta cheese, red chili flakes, and salt and pepper to taste. Use your hands to mix the meat well with the other ingredients.
  2. Divide the meat into 4 equal portions, then using the Napoleon Burger Press Kit, make 4 patties. Arrange them on a baking sheet with waxed paper and chill them in the fridge for at least 30 minutes.
  3. While your burgers are chilling out, use a blender or food processor to combine the avocado, mayonnaise, sour cream, garlic and feta until the mixture is smooth. Taste test when the blade has stopped moving, and add salt and pepper to taste. Blitz again to combine. Set the Avocado Aioli aside in the fridge until you’re ready to use it.
  4. Preheat the grill to 400°F and oil the grids.
  5. Grill the lamburgers over direct heat for about 5 to 10 minutes per side. Baste with the herb dressing every time you flip. For bonus flavour, brush the buns with the herb dressing and grill them until golden and toasty.
  6. Assemble your lamburgers with all of your favourite toppings like lettuce, onions and cheese, and don’t forget to top it all off with the Avocado Aioli that you made, too.
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