Thyme Feta Lamb Burger with Avocado Aioli

BY: ANDREA ALDEN

Thyme-feta lamb burgers with avocado aioli go perfectly with COBS Bread Gourmet hamburger buns and offer a kick of freshness that is gently rounded off by the creamy, cool aioli. A new dish in a familiar guise. Even my picky husband had to admit that these burgers are really tasty.

INGREDIENTS

• 500 g minced lamb
• 1/2 tbsp fresh thyme, chopped
• 1 garlic clove, grated
• 1/4 cup feta, finely crumbled
• 1 pinch of chili flakes
• Salt and pepper to taste
• 1/4 cup salad dressing with Greek herbs
• 4 gourmet hamburger buns
• Lettuce, onions, cheese and your favorite sauces for serving

Avocado aioli

• 1/2 ripe avocado
• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 cloves of garlic, grated
• 2 tbsp feta, finely crumbled
• Salt and pepper to taste

PREPARATION

1. Cool the lamb as much as possible without freezing it. In a bowl, mix the thyme, garlic, feta cheese and red chili flakes and season with salt and pepper. Mix the meat and other ingredients well with your hands.
2. Divide the meat into four equal portions and form into four patties using the Napoleon burger press. Place these on a baking sheet lined with wax paper and chill in the refrigerator for at least 30 minutes.
3. While the burgers are cooling, use a blender or food processor to combine the avocado, mayonnaise, sour cream, garlic and feta until smooth. When the blade stops, season with salt and pepper. Mix everything again. Place the avocado aioli in the refrigerator until ready to serve.
4. Preheat the grill to 200 °C and brush the grill grates with oil.
5. Grill the lamb burgers over direct heat for approx. 5-10 minutes per side. Drizzle each time you turn. For even more flavor, brush the rolls with the herb dressing and grill until golden toasted.
6. Top the lamb burgers with your favorite toppings such as lettuce, onions or cheese and don't forget the avocado aioli that you also prepared.

These thyme feta lamb burgers with avocado aioli on COBS Bread gourmet hamburger buns not only have a long name, but are also really filling. The savory bun is airy and soft, perfect for toasting on the grill before topping with a delicious lamb burger. Unlike most, the burgers are hardly any smaller, which is why the burger-to-bun ratio is particularly good. They are great and taste completely different than beef burgers. An intense, earthy taste with a chili kick. If you grill this recipe, maybe make double or triple the amount and freeze the rest. You're sure to want more. Have you ever eaten or prepared burgers that weren't made from beef?

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