Julia Child's Lamb Burger is a Hidden Treasure

Ingredients

• 340 g Minced Lamb (lean neck or other lean lamb, divided 12 oz total)
• 12 pieces Kalamata Olives (pitted, roughly chopped)
• 85 g Fresh Breadcrumbs (homemade, soaked in beef stock then squeezed dry)
• 700 ml Beef Stock (for soaking breadcrumbs)
• 28 g Unsalted Butter (2 tbsp, divided for sauté and basting)
• 56 g Onion (about 1 small onion, finely chopped)
• 1 large Egg (for binding stuffing and egg wash)
• 0.5 tsp Allspice (ground)
• 1 clove Garlic (minced)
• 1 tbsp Fresh Parsley (chopped)
• 1 tbsp Fresh Basil (chopped)
• to taste Salt
• to taste Black Pepper
• 15 ml Olive Oil (for pan-frying)
• 2 pieces Brioche Dough (pre‑made) (shaped into 4‑oz buns, thawed and proofed)
• 60 ml Tzatziki Sauce (store‑bought or homemade)
• 30 g Feta Cheese (crumbled)
• 1 small Tomato (sliced)
• 1/4 piece Cucumber (thinly sliced)
• 1 small Red Onion (sliced into rings)

Instructions

1. Thaw and Proof Brioche Dough

   Remove the pre‑made brioche dough from the freezer, place it in the refrigerator overnight to thaw, then let it sit at room temperature for about 1 hour until it doubles in size. Divide into two 4‑ounce balls and shape into smooth buns.

   Time: PT1H

2. Bake Brioche Buns

   Preheat the oven to 475°F. Lightly brush each bun with an egg‑water wash (1 egg beaten with 1 tbsp water). Place on a parchment‑lined baking sheet and bake for 12‑15 minutes, or until golden brown and a hollow sound is heard when tapped.

   Time: PT15M

   Temperature: 475°F

3. Prepare Olive and Lamb Stuffing

   In a saucepan, simmer the 12 pitted Kalamata olives in 3 cups (700 ml) water for 10 minutes, then drain and finely chop. Soak the fresh breadcrumbs in beef stock for 5 minutes, then squeeze dry with paper towels. In a skillet melt 1 tbsp butter, add the chopped onion and sauté until browned, about 5 minutes. In a large bowl combine 4 oz minced lamb, the chopped olives, the dried breadcrumbs, the sautéed onions, 1 egg, ½ tsp allspice, 1 minced garlic clove, 1 tbsp chopped parsley, 1 tbsp chopped basil, and season with salt and pepper. Mix gently until just incorporated.

   Time: PT20M

4. Form and Cook Lamb Patties

   Divide the remaining 8 oz minced lamb into two equal portions. Flatten each to about 3/4‑inch thickness and season both sides with salt and pepper. Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp olive oil and 1 tsp butter. Cook each patty 2‑3 minutes per side, basting with butter, until the internal temperature reaches 135‑140°F. Remove and let rest for 2 minutes.

   Time: PT6M

5. Assemble Burgers

   Slice the baked brioche buns horizontally. Spread a thin layer of tzatziki on the bottom half, place the cooked lamb patty, crumble feta over the top, add a tomato slice, cucumber slices, and a red‑onion ring. Add another dollop of tzatziki if desired, then cap with the top bun.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g