Za'atar Lamb Burger

My husband fell in love with me over a lamb sandwich. We basically renewed our vows over this one.

This sous vide burger requires an immersion circulator and a cast-iron pan, but you can easily grill it (outside or on a grill pan/cast-iron pan) just won't be *quite* as a succulent. Top this juicy burger with equally juicy blistered cherry tomatoes and caramelized onions for an easy meal that somehow feels celebratory!


1 lb ground lamb

1/4 cup parsley

1/4 cup cilantro

1/4 cup feta cheese

1 1/2 tbsp za'atar 

1 tsp fine black pepper

4 tbsp + 2 tbsp olive oil

5 cloves garlic

1 bun

1/2 yellow onion

15 (more or less) cherry tomatoes

1 tbsp brown sugar

Preheat oven to 325. Halve cherry tomatoes and toss in 1 tbsp olive oil and 1 tbsp brown sugar. Place on aluminum foil on baking sheet, and separate so the tomatoes aren't touching each other. Bake for 30 minutes and set aside when finished. Place garlic with remaining 4 tbsp olive oil into a small sauce pan, and bring to simmer over low-medium heat for 20 minutes, until garlic cloves are soft. Slice yellow onion into thin slices, toss with 1 tbsp olive oil, and place in skillet (do not use nonstick). Leave untouched over low-medium heat. Stir occasionally after 10 minutes, until onions are brown and caramelized (sweet and soft). 

Combine all the burger ingredients: garlic olive oil and garlic confit that you've just made, mashing the garlic confit with your fingers, lamb, parsley, cilantro, za'atar, black pepper, and add feta last. Form two patties. Vacuum seal into two sous vide bags, or use a ziploc bag and suck all the air out. Place circulator temp in water bath at 137, and cook for 35-40 minutes. When removing from sous vide bag, use a hot cast-iron pan with a drizzle of grapeseed oil to get some char on both sides (about 45 seconds - 1 minute on each side). Alternatively, use a grill pan or cast-iron pan, flipping once, and cook to desired doneness, about 10 minutes for medium-rare.