Popular
Latest From the Show
Jen's Pomegranate-Feta Burgers
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 ounces feta cheese, crumbled
- Grated peel of 1 lemon, plus 2 teaspoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 pound ground lamb
- 1 small pomegranate (about 8 ounces), seeds extracted
- 3 cups arugula
- 2 tablespoons finely chopped fresh mint, plus whole leaves for garnish
- Salt
- 4 hamburger buns, toasted
- 1 small red onion, thinly sliced
Yield
Serves: 4
Preparation
Preheat a grill pan over medium heat. In a small bowl, mash three-quarters of the feta, the lemon peel and 1 1/2 teaspoons olive oil.
In a medium bowl, combine the lamb with 1/4 cup pomegranate seeds and the remaining feta. Shape into 4 patties. Grease the grill pan with 1 1/2 teaspoons olive oil, add the burgers and cook, turning once, for 8 minutes for medium. Transfer to a plate and cover loosely with foil.
Meanwhile, in a bowl, toss the arugula with the chopped mint, the remaining 1 tablespoon olive oil and the lemon juice; season with salt.
Spread the bun bottoms with the feta mixture. Press the remaining pomegranate seeds into the cheese. Top with the burgers, red onion, arugula salad, whole mint leaves, and bun tops.