MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Char-Grilled Lamb Burger w/Feta & Cumin Mayo
Categories: Lamb/mutton, Cheese, Sauces, Sandwiches
Yield: 4 Servings

2 lb Ground lamb shoulder and leg
- with about 20% fat; any
- good butcher can do this
- for you
Diamond Crystal kosher salt
4 sl (thin) semifirm feta cheese;
- cut to cover patties
4 sl (thin) red onion
Fresh ground pepper
Olive oil for drizzling
4 Ciabatta buns; round ones
- are best, though square
- will also do

MMMMM-------------------------CUMIN MAYO------------------------------
5 lg Egg yolks
1 tb Dijon mustard
1 tb Toasted & ground cumin
1 ts Salt
Squeeze of lemon juice
3/4 c Olive oil
3/4 c Grapeseed oil; or other
- neutral vegetable oil
1 sm Garlic clove

Chef April Bloomfield's lamb burger has developed a
fanatical following since The Breslin Bar & Dining Room
opened in New York in 2009. The Breslin uses a custom blend
done medium-rare, with the tang of feta and red onion, plus
smoky, irresistible cumin-spiked mayo.

For the cumin mayo: Combine egg yolks, mustard, cumin, salt
and lemon juice in a food processor. Blend until mixed well
and slowly stream in oil to create an emulsion. Once all the
oil is added, finely grate the garlic and pulse a couple of
times to incorporate. Set aside.

Gently form meat into four 8-ounce patties of even
thickness. They should be slightly wider in diameter than
the buns, ideally about 4 1/2 inches.

Sprinkle both sides of each patty with a pinch of salt and
grill over medium-hot coals for 3 minutes per side. Place
patties on a cooler part of grill for an additional 3 to 4
minutes, or until medium-rare. Remove from heat to a warm
place.

As burgers are resting, top each with a slice of feta and
slice of onion and finish with ground pepper and a drizzle
of olive oil.

Meanwhile, toast buns on their outsides over the grill so
you get a nice crunchy exterior and a soft, warm center.

Assemble burgers and serve with a side of cumin mayo.

Serves 4.

From: http://online.wsj.com

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