Lay the ground work
Wash the rocket, peel and chop the garlic and cut the feta into small cubes. Pick the leaves off the parsley and divide eggs. Put egg yolk into a big bowl together with the lamb mince. Add garlic, feta, parsley, paprika spice, sesame, salt and pepper and mix well.
Homemade burger patties
Shape four lamb patties out of the lamb mince mixture. They are easily shaped if you wet your hands in cold water. In case the lamb patties start to fall apart, you can add another egg yolk. Roll the formed patties on a lightly floured surface to stop them sticking together.
Toast the brioche burger buns
Light up the Otto Grill: Preheat your grill on medium-high heat for three minutes. Cut the brioche burger buns into halves, if they are not pre-cut and drizzle olive oil on the insides. Set the temperature as low as possible and place the brioche burger buns on the grid at Meat-o-Meter 5. The bread gets super crispy within 20 seconds. So make sure to keep an eye on them!
Grill the lamb patties
Now it’s the lamb patties’ turn! Set the Meat-O-Meter on level 3 and set the burner to middle heat. Let the lamb patties get evenly brown and lower the temperature as needed, since the sesame seeds burn easily. After about one to two minutes you can turn the lamb patties and also grill the other side. After that, the patty is still lightly pink on the inside and this is exactly how you’re grilled lamb burger is supposed to be!n.
Stack it up!
Rub a garlic clove on the toasted brioche burger buns – this complements the olive oil. Then, make a bed of rocket leaves and some dried tomatoes on the lower bun half. Next comes the heart of your grilled lamb burger: the lamb patties. Cover it with dried tomatoes, feta and olives before closing the burger with the top half of the brioche bun. Stabilize the grilled lamb burger with a wooden skewer and crown it with a small Italian flag of white feta, green rocket and a red dried tomato!