Mix all the spices and crush in a mortar. Season the cubed lamb shoulder, roughly chop the dried apricots and add them to lamb. Mix well and grind the ME.AT. Form two Burger patties and chill them for 1 hour.

In the meantime, mix together the Yogurt, finely diced garlic and mint together with a dash of vinegar and salt.
Preheat your grill, sear the Burgers from each side over direct heat for 2 minutes and move them to indirect heat. Close the lid of your grill and cook them for 8-10 minutes at 180°C / 356°F.

Add some of the mint yogurt on a toasted Bun, add some lettuce and the lamb patty, garnish with some Feta cheese, honey, black pepper and olives and enjoy.

Stay tuned, see you soon!

Lamb Burger


400 g Lamb Shoulder
1 tsp Salt
1 tsp Cumin
1 tsp Cilantro
Dried Apricots (approx. 80g)
Creamy Feta Cheese
Black Pepper / Salt
Black Olives
2 Burger Buns
Greek Yogurt
Fresh Mint (halve a bunch)
1 clove of Garlic

Used tools & products:

Global Knife:

Napoleon Grill:

My Camera:

My Tripod: