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Lamb Burger with Squash Salad

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Author Chef Paul C Reilly of Coperta and beast + bottle


Lamb Burger

  • 8 oz ground lamb
  • 1/4 tsp ground ancho chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground anise seed
  • 1/4 tsp ground caraway seed
  • 1 pinch black pepper and ground paprika
  • 1/2 tsp salt
  • 1 ea Persian cucumber, sliced thin
  • 1 ea red onion, sliced thin
  • 2 oz goats milk feta

Squash Salad

  • 1.5 lbs mixed summer squash, trimmed and shaved into long thin ribbons with a peeler
  • 1 ea garlic clove smashed
  • 6 ea thyme sprigs
  • 1 ea lemon, zested with mandolin and juiced
  • 3 tbsp olive oil
  • 1 tbsp basil, roughly shredded
  • 2 oz walnuts


Burger Preparation:

  • Preheat grill for medium heat.
  • Place the lamb in a large bowl and mix in spices. form into two 4 oz patties.
  • Brush grill with oil.
  • Grill to preferred temperature. Let rest for 30 minutes.
  • Toast buns inside. Top burger with cucumber slices, red onion, and feta.

Salad Preparation:

  • Pick leaves of thyme sprigs and add to oil, together with the lemon zest, and garlic in a small saucepan.
  • Warm on a very gentle heat. Leave to infuse for 6 minutes.
  • Take off heat and leave to cool in a large bowl.
  • Discard the garlic.
  • Put the squash, walnuts, and lemon juice in the oil with 1/3 teaspoon salt and a good amount of coarse ground black pepper. Then, massage for a minute or so. Stir in basil and serve at once.