Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

I discovered this one earlier this month via Saveur (my most favorite cooking source!!) and have already made it three times.  I've made only slight modifications to the quantities, more because of the package sizes that are conveniently sold than anything else.  Everyone went for seconds - the flavors are magnificent!!  

Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.  I think I may need to stop by next time I'm in the Big Apple.

Ingredients:

Burgers

• 2 tbsp. plus 2 tsp. extra-virgin olive oil
• 1/4 C. minced yellow onion
• 1 lb. ground lamb
• 6 oz. ground pork
• 1 tbsp. dijon mustard (omit for Whole30)
• 1-2 tsp. each finely chopped fresh parsley, mint, and dill
• 1 1/2 tsp. dried Greek oregano
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 4 cloves garlic, finely chopped
• 2 scallions, chopped
• Kosher salt and freshly ground black pepper, to taste

 Garnish

• ⅓ cup crumbled feta cheese  (omit for Whole30)
• 10 leaves baby arugula
• 10 kalamata olives, pitted, and roughly chopped
• 12 sun-dried tomatoes in oil, drained and roughly chopped
• 1 tbsp. fresh lemon juice
• 4 hamburger buns, toasted (omit for Whole30)

Directions:

1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. 
2. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.  
3. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. 
4. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper.
5. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.
6. To make this Whole30 compliant, omit the dijon, feta, and buns - serve on top of a large bed of arugula. 

You can totally make a bunch of these and freeze them for a quick weeknight meal.  Freeze them flat, then store them in an airtight container or zip-lock.