Recipe: Aussie Lamb Burger from Four Seasons Miami

Aussie Lamb Burger at Edge Steak & Bar at Four Seasons Miami, prepared by chef Aaron Brooks. Photograph by Felipe Cuevas for INDULGE.

Recipe for the Aussie Lamb Burger from Chef Aaron Brooks at Edge Steak and Bar at Four Seasons Miami.


Serves 6



3 pounds ground Australian lamb

1/3 cup panko breadcrumbs

1/4 cup whole milk

3 tablespoons cilantro, chopped

3 tablespoons parsley, chopped

1 tablespoon mint, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground black pepper

2 teaspoons paprika

1/2 teaspoon ground cinnamon

3 tablespoons olive oil

2 tablespoons lemon zest

3 cloves garlic, minced

2 tablespoons grated parmesan

Kosher salt, to taste


Whipped Feta

1/4 pound feta cheese

1/8 cup Greek yogurt

1/8 cup sour cream

Zest and juice of one lemon

1 clove garlic, minced

1 tablespoon olive oil



6 whole-wheat hamburger buns

2 cups arugula

1/4 red onion slices

  1. Combine all burger ingredients in a large bowl, without overmixing. Rest at least two hours, refrigerated, and then form into six patties.
  2. Combine all of the Whipped Feta ingredients in a food processor and blend until smooth; reserve.
  3. Season burger patties with salt and pepper, then grill to desired temperature; allow to rest three minutes before serving.
  4. Toast hamburger buns. Spread whipped feta on bun. Place burger in buns, then add arugula and onion slices.

Note: Brooks of Edge Steak & Bar at Four Seasons Miami uses La Boîte Kibbeh No. 15 Spice Blend, available online, in place of the cumin, coriander, pepper, paprika and cinnamon in the burger mix. 

Related: Could Miami’s best burger be at the Four Seasons Hotel?


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