Lamb Burgers with Mint Greek Salad Topping

Name: Lamb Burgers with Mint Greek Salad Topping
Yield: Makes 4 Servings
Ingredients: 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 (2½ oz/80 g), plus 2 tablespoons finely chopped; Quinoa, 1 cup (8 oz/250 g); Kosher salt, 1 teaspoon, plus more as needed; Freshly ground pepper; Extra-virgin olive oil, 1 tablespoon, plus more as needed; Ground lamb, 1¼ lb (625 g); Sweet paprika, 1½ teaspoons; Fresh mint, ½ cup (¾ oz/20 g), chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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, <

Dinner
Gluten-free

Method

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