Here, a juicy burger is topped with a big serving of Greek salad. Mint-scented quinoa stands in for a bun to absorb the yummy flavors. I make this with a sheep’s milk feta cheese, which lends a wonderful fresh taste.

Ingredients

  • Quinoa, 1 cup (8 oz/250 g)
  • Kosher salt, 1 teaspoon, plus more as needed
  • Large plum tomatoes, 10 oz (315 g), halved and seeded, then finely diced
  • Persian cucumber, 1, finely diced
  • Feta cheese, 3 tablespoons diced
  • Red onion, ½ cup ( oz/80 g), plus 2 tablespoons finely chopped
  • Fresh mint, ½ cup (¾ oz/20 g), chopped
  • Ground lamb, lb (625 g)
  • Sweet paprika, teaspoons
  • Freshly ground pepper
  • Extra-virgin olive oil, 1 tablespoon, plus more as needed

Method

  1. Rinse and drain the quinoa 4 times, then place in a saucepan. Add 1½ cups (12 fl oz/375 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes.
  2. In a small bowl, mix the tomatoes, cucumber, cheese, 2 tablespoons of the onion, and 2 tablespoons of the mint. Season to taste with salt and pepper.
  3. In a bowl, combine the ground lamb, paprika, remaining ½ cup (2½ oz/77 g) onion, ¼ cup ( oz/10 g) of the mint, 1 teaspoon salt, and a few grinds of pepper; mix gently to blend. Form the lamb mixture into 4 patties, each ½ inch (12 mm) thick. Using your thumb, make an indentation in the center of each patty. Sprinkle with salt and pepper. Heat a large frying pan over medium-high heat; brush with oil. Add the patties to the pan and cook until done to your liking, about 3 minutes per side for medium-rare.
  4. Fluff the quinoa with a fork. Mix in the 1 tablespoon oil and the remaining 2 tablespoons mint. Season to taste with salt and pepper. Divide the quinoa among 4 warmed plates and top each with a lamb patty. Spoon the tomato mixture generously over the patties and quinoa and serve right away.

Loading
Loading
Loading