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.
Quinoa, 1cup (8oz/250g)
Kosher salt, 1teaspoon, plus more as needed
Large plum tomatoes, 10oz (315g), halved and seeded, then finely diced
Persian cucumber, 1, finely diced
Feta cheese, 3tablespoons diced
Red onion, ½cup (2½oz/80g), plus 2 tablespoons finely chopped
Fresh mint, ½cup (¾ oz/20g), chopped
Ground lamb, 1¼lb (625g)
Sweet paprika, 1½teaspoons
Freshly ground pepper
Extra-virgin olive oil, 1tablespoon, plus more as needed
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.
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.
In a bowl, combine the ground lamb, paprika, remaining ½ cup (2½ oz/77 g) onion, ¼cup (⅓oz/10g) 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.
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.