Beach Eats: Greek Lamb Burgers

Greek Lamb Burgers Ready to switch it up at your next BBQ? Lamb burgers may not be ‘lighter’ than the usual beef burger but the toppings are healthier and easier on the stomach than the typical gooey cheddar cheese, iceberg lettuce, red onion, bacon, etc. Also, if you have never tried lamb it has much more flavor than beef or turkey.

Makes 4 burgers or 6 sliders.


  • 2.5 lbs of fresh, grass-fed ground lamb
  • 2 oz feta cheese
  • A jar of sundried tomato
  • 3 eggs
  • A bunch of fresh basil
  • Arugula
  • 1 plum tomato
  • Cucumber
  • Pita bread (enough to use as ‘buns’)

Break up feta into bit sized pieces (if it’s crumbled, skip this step). Set aside.

Chop up sundried tomatoes, slice plum tomato, slice cucumbers, chop up basil. Set all aside.

In a large bowl combine ground lamb, almost all of the feta (save some for toppings later), sundried tomatoes, and basil. Add 3 eggs and mix together until all ingredients are distributed throughout lamb meat.

Form patties and let them set on a baking sheet lined with wax paper.

Heat up grill.

Grill lamb burgers until thoroughly cooked, probably around 30 minutes. Lamb takes a little longer than beef to cook. Best to let them cook slowly on lower heat to get a nice smokey flavor.

Meanwhile, cut pita bread into ‘buns’.

When the burgers are done, dress burgers with arugula, tomato, cucumbers and leftover feta. You can also add some mayo or tahini sauce to the buns but I thought the burger was juicy and flavorful enough on it’s own.

Suggested side: Grilled Corn on the Cob


Sugar Snap and Snow Pea Stir Fry

I try to take advantage of my time on Sunday evenings and make a healthy meal that I can eat for a few days (instead of bringing frozen meals or PB&J to work for lunch). With the warmer weather I’ve been craving more fresh food so I searched through my past issues of Vegetarian Times and found this Asian stir-fry. The ingredients included things like sesame oil, garlic-lime sauce, cornstarch and lots of veggies (goodbye, money), so I changed it up a bit to fit what I already had, scooped up a coupon for Whole Foods that I found lying around my house and headed to the market.

Here’s the instructions and the real recipe.

Now, for my twenty-something budget friendlier adaptation:

  • 1 Teaspoon Flour
  • 1 Teaspoon (or to taste) chili powder
  • ¼ of a Lime (for juice)
  • 2 Tbs Soy-Ginger Sauce (see photo below)
  • 1 Teaspoon of minced garlic
  • 1 Tbs. olive oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 ½ cups)
  • 1 small yellow bell pepper, thinly sliced (1 ½ cups)
  • 1 cup raw unsalted cashews
  • 8 oz. sugar snap peas
  • 8 oz. snow pea pods
  • 8 green onions cut into 1-inch pieces

I tried to replicate the sauce/seasons by mixing up the following sauce. I will warn you that I do not follow measurements closely. I kind of just guesstimate and things usually turn out fine. For sharing purposes I’ll try to record the measurements.

To cancel out the recipe’s need for fresh ginger I found this gem of a sauce in Whole Foods (what 23-year-old can afford to keep their kitchen stocked with fresh ginger).

So, roll up your sleeves Chef, you are about to make a sauce from sort-of scratch (not as scary as it sounds). First, add a little bit of that sauce then the minced garlic, then squeeze in a quarter of those limes you bought for your weekend cocktails—whisk all that together then add the flour. Whisk that up really good so that there aren’t  any lumps of flour. Finally add chili powder to taste. Slowly pour the sauce into the cooked stir-fry (link for recipe instructions is above).

Voilà! Take that, Lean Cuisine!