I may not like mayonnaise on burgers but I love a good aioli and even more so on juicy lamb burgers.

Even though school has started in some areas, it’s still summer in central Ohio so I’m participating in #FarmersMarketWeek. Seeing as I first discovered purslane at my local farmers’ market I decided it was a great ingredient to use in my first recipe. Lamb burgers are pretty damn delicious on their own but when you serve them on a quality bun with fresh red onion (or try some quick pickled red onions), crumbly feta cheese, and a creamy aioli it’s down right fantastic.

Never heard of purslane? It’s a really common weed but it’s actually edible. The leaves are meatier like a thin succulent but tastes a bit like a mild arugula. As arugula goes well with lamb I figured so would purslane. And that’s my stream of thought that got me here. I love when my brain comes up with tasty things! Have you ever made anything with purslane? You should check out recipes for purslane strawberry salad, Mediterranean salad, quiche, caprese wth pesto, and toast with pesto too.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy’s Recipes and Writings

Three years ago: August 2016 Stitch Fix #17

Four year ago: Wheat Berry Salad

Five years ago: Turkey and Kale Panini

Six years ago: Gnocchi with Sausage and Kale

Eight years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

LAMB BURGERS WITH PURSLANE AIOLI

Serves 3

Ingredients:

AIOLI

1/2 cup mayonnaise

1 Tbsp chopped purslane (or try arugula)

1 tsp lemon juice

1 tsp lemon pepper

BURGERS

1 lb ground lamb

2 cloves garlic, minced

1 tsp Greek seasoning

3 toasted burger buns

Sliced feta cheese

Lettuce greens

Slices red onion

Directions:

1. In a small bowl, whisk together the aioli ingredients. Cover and refrigerate until ready to use.
2. Heat grill (or grill pan) over medium-high heat.
3. In a large bowl, blend together the lamb, garlic, and seasonings until distributed. Form into 3 patties.
4. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
5. Assemble burgers with lettuce, red onion, and a generous drizzle of aioli.

Source: The Spiffy Cookie original

Mini Greek meatloaves will convert meatloaf haters with their fresh flavors and a creamy feta-Greek yogurt sauce served on top. Serve with an arugula cucumber salad on the side.

Jump to recipe

Meatloaves.

Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them throughout my childhood and into adulthood until now – minis!

When you make them mini it’s just like eating a meatball because they are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe – mini Greek meatloaves!

Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make meatloaves using some of it (not to be confused with my Greek meatballs recipe). Fittingly, I made these mini Greek meatloaves with the Greek yogurt!

With the addition of a fresh arugula and cucumber salad on the side, this meal of mini Greek meatloaves is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life (the first being cheddar BBQ turkey)? Crazy!

Fast forward to 2014 and the third is hoisin-glazed turkey meatloaves. Cupcakes/mini are the way to win over any picky eaters in your life, my friends – so long as they like meatballs.

Post updated 5/15/2023, photo above is the original.

MINI GREEK MEATLOAVES

Print

Yield: 4 servings Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MEATLOAVES

• 10 oz. ground sirloin
• 5 oz. lean ground lamb
• 1/3 cup breadcrumbs
• 1/3 cup minced red onion
• 1 Tbsp chopped fresh mint
• 1 Tbsp chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp crushed red pepper
• 3 garlic cloves, minced
• 1 egg, lightly beaten

SAUCE

• 1/2 cup plain fat-free Greek yogurt
• 2 oz. reduced-fat feta, crumbled
• 1 Tbsp fresh lemon juice
• 1 tsp chopped fresh mint
• 1 tsp chopped fresh thyme

SALAD

• 1 Tbsp fresh lemon juice
• 1 Tbsp extra-virgin olive oil
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 4 cups baby arugula leaves
• 1-1/2 cups 1/4-inch diagonally sliced, seeded, peeled cucumber

Directions

1. Preheat oven to 450 degrees. Coat eight muffin cups with nonstick spray, set aside.
2. In a large bowl, combine meatloaf ingredients. Roll into 8 balls and place into prepared muffin cups. Bake for 7 minutes. Turn broiler on to high and broil for 3 minutes.
3. While the meatloaves cook, combine sauce ingredients in a mini food processor. Pulse 10 times to combine.
4. In another large bowl, whisk together lemon juice, olive oil, salt and pepper. Add arugula and cucumber then toss to coat.
5. Serve meatloaves with a cup of salad and feta sauce on top.

Source: Cooking Light, May 2013

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