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The Breslin Burger at Home

By 10:47 AM , , ,

What makes the best burger? Lamb, feta and red onion - and maybe a little cumin mayonnaise. Huh? You might be saying - but try it.

I first saw this on Food Network - on The Best Thing I Ever Ate - Burgers. This is the signature burger at The Breslin in New York City. It seemed too simple to be a best thing but sometimes the best things are really that simple.

I like the way the crisp red onions mix with the feta that is made a little creamy when it's placed on the hot burger. Rather than a grill, I seared mine in my trusty cast iron pan. A quick cumin mayo gives just a hint of spice.

Editors Note: The Wife has asked me to post that we had this back in the early fall before the baby was on the way so the undercooked meat and bubbly were legal and safe! Enjoy!

1 Lb Ground Lamb
Salt and Pepper to taste
Brick of Feta Cheese (that can be cut into slices)
Sliced Red Onion
Cumin Mayo (Recipe to follow)

Cumin Mayo:
2 Tablespoons of Cumin
1/4 Cup of Mayonnaise

Mix together and refrigerate until ready to use.

These are big, thick burgers - so make form two 1/2 lb patties and season the outside with salt and pepper.

Thinly slice your red onions - a mandolin makes this easy.

Using a thicker cut, slice your feta.

Place a pan over medium to medium-high heat. Cook the burgers about 8 minutes on each side for a medium-rare to medium.

Serve immediately on a pretzel roll - garnish with cumin mayo, a thick slice of feta and slices of red onion.

We served these with a sparkling Rose - a perfect pairing - Francois Montand for around $10 from Total Wine is one of the best sparkling wine buys that I've found.

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  1. They are - and they're so simple! These burgers are what made me a fan of raw red onion.

  2. Not kidding with the block of feta

  3. You know what they say - go big or go home...

  4. My boyfriend and I make a lamb burger but we use an herbed goat cheese and we grill the red onions... YUM