Smoked Lamb Burger with Feta
Juicy lamb burger patties are seasoned with a Mediterranean spice blend, stuffed with feta cheese and then hot smoked in the smoker. The feta melts inside the patties, creating a creamy, salty surprise with the first bite. Beech wood gives the burgers a subtle smoky note without overpowering the delicate flavors of the lamb.
Ingredients(for 1 kg)
Instructions
Preparing the Burger Mixture
30 minutesMix ground lamb with all spices (except feta) and rest in the refrigerator for 30 minutes. Cut the feta into 2x2 cm cubes.
Shaping Patties
10 minutesTake portions of approx. 150 g from the mixture, press flat, place a feta cube in the center and shape into a patty (approx. 2 cm thick), sealing well.
Smoking
40-55 minutesPreheat the smoker to 150-160 °C with beech wood. Smoke patties over indirect heat until a core temperature of 72-74 °C is reached. Turn once.
Serving
5 minutesRest the patties for 5 minutes and serve in toasted buns with tomato slices, red onion and tzatziki.
Pro Tip
Do not crumble the feta, but place a larger cube (2x2 cm) in the center of the patty and seal well so it does not leak during smoking.
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