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Playing Marc Murphy’s Lamb-Marc Burger


For the Feta Spread:
  • 1 cup mayo
  • 1/2 cup chopped pepperoncini
  • 1/2 cup plus 1 tablespoon feta cheese (cubed)
  • Kosher salt
For the Mint Chimichurri:
  • 2 tablespoons flat leaf parsley (chopped)
  • 2 tablespoons cilantro (chopped)
  • 1/4 cup mint (chopped)
  • 1 tablespoon crushed red pepper
  • 2 cloves garlic (finely chopped)
  • 1/2 medium red onion (finely chopped)
  • 1 tablespoon sherry vinegar
  • 1/2 cup extra virgin olive oil
For the Rub:
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons salt
  • 2 pinches of ground black pepper
For the burgers:
  • For the burgers: 4 10-ounce ground lamb patties
  • 4 large sesame seed buns (Martin’s potato preferred)
  • 2 tablespoons butter at room temperature
  • 1 heart of romaine lettuce (shredded)
  • Extra virgin olive oil (for cooking)


Serves: 4


In a food processor, add mayo, feta and pepperoncini, and blend for about 2 minutes. Season to taste with salt.  Set aside.

In a large bowl, mix together parsley, cilantro, mint, red pepper, garlic and red onion. Add sherry vinegar and olive oil.

In a separate bowl, combine cumin, paprika, garlic powder, onion powder, salt and pepper. Set aside.

Heat a large sauté pan on medium high heat with olive oil. Liberally rub each patty with spice rub on both sides. Cook for 4 minutes per side or until desired doneness.

Spread butter onto buns and toast in pan. Remove buns and set buns aside.

Place a large pinch of lettuce on the bottom of each bun, followed by a dollop of feta spread. Set the burger on top and finish with mint chimichurri.