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A juicy lamb burger with feta crumbles and golden fries. Post workout high calorie dining that tastes like a Mediterranean holiday — earned through sweat.
Preheat your oven to 425°F. Cut russet potatoes into fries, toss them with 2 tbsp olive oil, 1 tsp salt, and half of the black pepper. Spread on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crisp.
In a mixing bowl, combine ground lamb, garlic powder, oregano, 1 tsp salt, and the remaining black pepper. Gently mix and form into 3 burger patties, slightly larger than the buns—as burgers will shrink slightly during cooking.
Heat a grill pan or skillet over medium-high heat and add 1 tbsp olive oil. Sear the lamb patties for about 4-5 minutes per side, flipping only once, until an internal temperature of 160°F is reached for optimal juiciness.
In the last minute of cooking, top each patty with crumbled feta so it gently softens from the residual heat. Optionally, toast the brioche buns cut-side down in the pan for 30-60 seconds until golden.
To assemble: Spread a light layer of arugula on the bun bottoms, top with the lamb–feta burger, red onion slices, and finish with the bun tops. Serve immediately with the hot fries on the side.
