Cook The Book: Lamb Burger

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 (1/4-inch-thick) slices Spanish or sweet onion

Blended oil (90 percent canola, 10 percent extra-virgin olive oil), as needed

Kosher salt and cracked black pepper

7 ounces ground lamb

3 ounces ground pork

1 tablespoon Dijon mustard

1/2 teaspoon ground coriander

1 tablespoon finely chopped parsley

1 tablespoon finely chopped dill

1 scallion, green part only, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground fennel

About 2 ounces pork caul fat

2 kaiser rolls or sesame buns, or the roll or bread of your choice, brushed with olive oil and toasted

Htipiti (recipe follows) or lemon wedges and extra-virgin olive oil

1/2 Spanish or sweet onion, thickly sliced

Extra-virgin olive oil

1 cup crumbled feta cheese

2 fire-roasted red bell peppers, home-roasted for store-bought, cut into strips

1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced

1/2 teaspoon dry Greek oregano

2 pinches ground coriander

2 pinches ground cumin

4 small picked sprigs parsley

4 small picked sprigs dill

1 tablespoon snipped chives or scallion greens, sliced

1/4 teaspoon grated lemon zest

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