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What’s the Dish? Salt Hank’s Lamb Burger


Did you watch our “What’s the Dish” episode? Try Salt Hank’s Lamb Burger!


Pickled Onions:

  • Fill mason jar with sliced red onions
  • In a pot, mix a cup of water and a cup of red wine vinegar
  • Add a big pinch of salt
  • Optionally add peppercorns, dried oregano, chili flakes
  • Bring to a simmer then turn off heat
  • Pour over onions and close lid
  • Let sit in refrigerator for a couple hours.

*Good for up to 2 months in the fridge.

Whipped Garlic Feta

  • Slice tops off 2 bulbs of garlic
  • Add olive oil, salt and pepper and wrap in tinfoil.
  • Roast at 350 for 45 minutes or until squishy/starting to brown.
  • Blend a large cube of feta until it turns to small crumbles.
  • Add a brick of cream cheese, roasted garlic, pepper, ½ cup of olive oil, mint, chives, juice of half a lemon.
  • Blend.
  • If you’d like it softer add sour cream or more olive oil.
    *Great on a cracker.

Harissa Mayo

  • Mix Equal parts mayo and harissa paste. Adjust amount of harissa depending on desired spice.

Lamb Burger

  • Form 8 oz patties of lamb and heavily season with salt and pepper on both sides.
  • Add to very hot oiled pan.
  • Let sear for 4 minutes until deep brown crust has formed.
  • Flip and sear for another few minutes then add a large knob of butter.
  • Turn heat down and baste patties in butter for 4-5 minutes then remove from heat.

Building the Burger

  • Spread Harissa mayo on a toasted baguette.
  • Add a little pile of arugula.
  • Add patty.
  • Spread a thick layer of whipped feta on patty.
  • Add pickled onions.
  • Top with toasted baguette.
  • Cut in half.

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