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MICHAEL SYMON, Lamb Burger with Arugula, Feta, and Cucumbers

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Change up your burger routine with these juicy lamb burgers topped with a refreshing salad.

ingredients
LAMB BURGER WITH ARUGULA, FETA, AND CUCUMBERS
2 pounds ground Lamb (ask your butcher for a mix of two-thirds shoulder and one-third belly)
1 tablespoon Coriander Seeds (toasted and ground)
1/4 cup chopped fresh Mint
1 Cucumber (sliced into coins)
1 cup crumbled Feta
2 cups Arugula
6 Hamburger Buns (split)
Salt and Pepper

directions
Preheat griddle over medium-high.
Form meat into 6 balls, making sure not to compress. Season the outside with coriander, salt and pepper. Place the balls on the griddle and press down with a large ramekin or similar size surface to create thin patties.
Cook for 2 to 3 minutes per side, or until crispy.
Toast buns lightly on the griddle. Place cooked patty on a toasted bun. Top with sliced cucumber, feta, arugula and fresh mint.

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