This week for #SundaySupper we are all making things that were/are our Father's favorite. My Father passed away last November so when Isabel first announced the theme I was a bit apprehensive about how it might make me feel. I knew I was dreading the approaching Father's Day since it will be the first one without him so I thought focusing any more attention on it would make the day much harder for me. But you know what? It actually made me happy. Instead of thinking about how much I miss him, I was thinking about the things he loved to eat, and boyyyy did he like burgers!! Wait, did I say like? I meant LOVE. They really were his favorite thing to eat. You could keep your filet or rib eye, no lobster for him, just make him a good ol' juicy burger and he was a happy happy man!!
My Dad was my biggest supporter in everything thing I do, especially my food blog. When I told him it was what I wanted to do he was first in line to say "You can do it!". He really was a special man. I used to love him coming downstairs when I was cooking dinner and asking, "What experiment are we having tonight?". That was what spurred me on to make different types of burgers. I wanted to give my Dad different versions of his favorite food.
When we moved from Southern California to Western Washington there was a lot of foods I missed. Mexican of course, but I couldn't find a good gyros anywhere near me! I used to have gyros at least a couple of times a month when I lived in California but had never experimented with the flavors at home because, well I could get it whenever I wanted and was actually a bit nervous (for some reason) to try to create those flavors at home. Well all of that fear went out the window when I moved and there were no gyros to be found anywhere.
Into the kitchen I went and 6 years later this is what came out. Now there is a great Greek place in town, but I think it might be nicer to stay home with the family, a burger, and a great glass of wine!
This one was for you Dad, I love you!!!
1 pound ground lamb
5 ounces frozen spinach, thawed and drained
1 tablespoon olive oil
1/2 small yellow onion, chopped
3 cloves of garlic, minced
1 1/2 teaspoons dried oregano (preferably Mediterranean)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon dried mint
1/4 (a generous handful) fresh flat-leaf parsley leaves, chopped
4 ounces crumbled feta
Salt and pepper to taste
Sliced vine ripe tomato
Toasted burger buns (this can be made as 2 BIG burgers or 4 smaller ones)
First of f get your Tzatziki Sauce made an in the fridge to sit for a couple of hours.
Heat the olive oil to a small skillet over medium-high heat. Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook an additional minute. Remove from heat and allow to cool slightly.
Grab a medium bowl and add the lamb, all of the seasonings, cooled onions and garlic, spinach, parsley, feta cheese, and salt and pepper. Mix just until combined and form into 2 large or 4 small patties. Heat the grill to medium-high and place the burgers on the grill. Cook the burgers, flipping once, about 10 minutes for medium rare, or until desired doneness.
Top your burgers with sliced tomato and slather the top bun with Tzatziki Sauce.