I made these adventurous patties as something different than the usual beef burger. With no bun or ketchup, I was a little doubtful about the way it would turn out. Making the patties was extremely simple and took a total of 5 minutes to prepare. I used pre-ground lamb meat and already crumbled feta cheese. I didn’t have fresh mint on hand so I substituted it with a sprinkling of anise seed in with the feta. This gave a good savory flavor to the patties. They were easy to make although I used a little too much olive oil unnecessarily, so next time I’ll just use a little less.

©EverydayCookingAdventures 2012

I cut the whole recipe down to make 4 nice sized dinner patties, two for each of us. I could see doing this recipe as it is below as a tasty little party appetizer of small patties. One bite and we both declared it must be made again and again! Neither of us missed the bun or the ketchup, next time though I plan on trying to make my very first tzaziki sauce to go with it. These are simple, savory, and if I closed my eyes I could imagine sitting at a little Greek cafe looking at some ancient ruins. Kinda! Here are my dinner-portion patties being cooked and then the finished product alongside my very own Greek fig, feta, spinach salad (click the link to see that recipe): +Bon Appétit

©EverydayCookingAdventures 2012

Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Bon Appétit, February 2008
Yield: Makes 6 patties

Ingredients
1 1/2 pounds ground lamb shoulder
2 large garlic cloves, pressed
1 1/2 teaspoons coarse kosher salt
1/3 cup crumbled feta cheese
1 tablespoon finely chopped fresh mint
1 tablespoon extra-virgin olive oil

Preparation
1. Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.

2. Divide lamb into 12 equal mounds. Using damp hands, shape each into ball.

3. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling.

DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.

4. Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.