Marc Murphy’s Lamb-Marc Burger

by Rachael Ray Show Staff 9:00 AM, October 28, 2014

Aired October 28, 2014

Serves 4

For the Feta Spread:
1 cup mayo
1/2 cup chopped pepperoncini
1/2 cup plus 1 tablespoon feta cheese (cubed)
Kosher salt

For the Mint Chimichurri:
2 tablespoons flat leaf parsley (chopped)
2 tablespoons cilantro (chopped)
1/4 cup mint (chopped)
1 tablespoon crushed red pepper
2 cloves garlic (finely chopped)
1/2 medium red onion (finely chopped)
1 tablespoon sherry vinegar
1/2 cup extra virgin olive oil

For the Rub:
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
2 pinches of ground black pepper

4 10-ounce ground lamb patties
4 large sesame seed buns (Martin’s potato preferred)
2 tablespoons butter at room temperature
1 heart of romaine lettuce (shredded)
Extra virgin olive oil (for cooking)


In a food processor, add mayo, feta and pepperoncini, and blend for about 2 minutes. Season to taste with salt.  Set aside.

In a large bowl, mix together parsley, cilantro, mint, red pepper, garlic and red onion. Add sherry vinegar and olive oil.

In a separate bowl, combine cumin, paprika, garlic powder, onion powder, salt and pepper. Set aside.

Heat a large sauté pan on medium high heat with olive oil. Liberally rub each patty with spice rub on both sides. Cook for 4 minutes per side or until desired doneness.

Spread butter onto buns and toast in pan. Remove buns and set buns aside.

Place a large pinch of lettuce on the bottom of each bun, followed by a dollop of feta spread. Set the burger on top and finish with mint chimichurri.

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