Lamb Burgers and Lentil Salad with Feta and Mint

One of my favorite restaurants, Marigold, in Colorado Springs serves an open faced lamb-burger and it is gorgeous, smells wonderful, and is unfortunately covered in gluten.  Since I've been hungry for one ever since I saw/smelled the one at Marigold, I decided to make them last night.  And for those of you who don't like cold salads, this one is warm.  And has no lettuce!

Anything with cheese

Goes well with wine and garlic

Makes an evening fine! 

Ingredients:
(for the salad)

• 3 Tbsp olive oil
• 2 leeks, thinly sliced (white and light green parts)
• 2 Tbsp sherry vinegar
• 2 tsp whole-grain mustard
• 2 cups cooked lentils (you'll have to soak and cook these before starting the recipe)
• 1 1/2 cups red grapes, halved
• 1/4 cup chopped roasted pistachios
• 3 Tbsp finely chopped mint
• 3 Tbsp finely chopped parsley
• 1/4 cup crumbled feta

(for the burger)

• 1 lb ground lamb
• 1 Tbsp chopped garlic
• 2 Tbsp chopped onion
• 1 Tbsp chopped mint
• 1 Tbsp chopped parsley
• 1 tsp olive oil

1. With your hands, mix the lamb and all of the other burger ingredients together in a bowl.  Form into patties (3 or 4) and set aside.
2. For the salad, heat the oil in a skillet over medium heat.  Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often.  Remove from heat, and stir in the sherry vinegar and mustard.
3. Combine the lentils, leek mixture, grapes, pistachios, mint, and parsley in a large bowl.  Season with salt and pepper and set aside.
4. In the same leeky (hah) pan, pan fry the burgers, flipping after about 5 minutes and covering to cook through.
5. Serve the burger with the warm salad on the side and sprinkle both with crumbled feta cheese.

I served this meal with a side of tzatziki following a cup of avgolemono.

Salad Recipe from Vegetarian Times, November/December 2010.